Swiss Mushroom Burgers with Bacon and Potato Wedges

These Swiss mushroom burgers are a flavor-packed twist on the classic burger. Juicy beef patties are topped with melted Swiss cheese, savory sautéed mushrooms and crispy bacon, all tucked into soft potato buns. The combination is absolutely irresistible.

Alongside, you’ll enjoy crunchy oven-baked potato wedges and a creamy honey Dijon sauce for dipping. It’s a complete meal that’s sure to satisfy your burger cravings.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if pre-sliced). Halve buns.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Roast on top rack until browned and crisp, 20-25 minutes.
3. Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned and softened, 3-5 minutes. Season with salt and pepper. Stir in half the stock concentrate and 1 TBSP water. Cook, stirring, until mushrooms are coated, 30 seconds. Transfer to a small bowl. Wipe out pan.
4. In a large bowl, combine beef and remaining stock concentrate. Season with salt (about ½ tsp) and pepper. Form into two patties, each slightly wider than a bun. Heat a drizzle of olive oil in the same pan over medium-high heat. Cook patties to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with Swiss cheese. Cover pan until cheese melts.
5. While patties cook, toast buns until golden. In a second small bowl, combine sour cream and honey Dijon dressing. Season with salt and pepper.
6. Spread bottom buns with sauce. Top with patties, mushrooms and top buns. Divide burgers and potato wedges between plates. Serve with remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Swiss cheese with provolone, mozzarella or your favorite melting cheese.

How can I make the potato wedges extra crispy?

Soak the cut potatoes in cold water for 30 minutes before roasting, then pat them dry thoroughly. This removes excess starch for crispier wedges.