Swiss Mushroom Pork Burgers with Crispy Potato Wedges and Honey Dijon Sauce

These juicy pork burgers are topped with melted Swiss cheese and savory sautéed mushrooms, then tucked into toasted potato buns. Served alongside crispy oven-baked potato wedges and a creamy honey Dijon dipping sauce, this meal is a crowd-pleaser from start to finish.

Perfect for a weeknight dinner, this recipe combines simple ingredients for a satisfying, restaurant-quality meal at home. The combination of flavors and textures-from the tender patties to the crunchy fries-will have everyone asking for seconds.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and cut potatoes into ½-inch thick wedges. Toss with 2 teaspoons olive oil, 1 teaspoon salt and a pinch of black pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes bake, slice mushrooms. In a skillet over medium heat, melt 1 tablespoon butter. Add mushrooms and cook, stirring occasionally, until browned and tender, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from skillet and set aside.
3. In a small bowl, combine sour cream, honey Dijon dressing and mushroom stock concentrate. Stir until smooth. Set aside.
4. In a medium bowl, combine ground pork, 1 teaspoon salt and a pinch of black pepper. Mix gently and shape into 2 patties, each about ½-inch thick.
5. In the same skillet used for mushrooms, heat 2 teaspoons olive oil over medium-high heat. Add patties and cook until browned and cooked through, about 4-5 minutes per side. During the last minute, top each patty with a slice of Swiss cheese and cover skillet to melt cheese.
6. Split potato buns and toast them in the oven or a toaster until lightly golden. Spread a little of the honey Dijon sauce on the bottom bun, place the patty with melted cheese on top, then add sautéed mushrooms. Close with the top bun.
7. Serve burgers with potato wedges and remaining honey Dijon sauce for dipping.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well, but the patties may be less juicy. Add a tablespoon of olive oil to the meat mixture to help.

What can I substitute for honey Dijon dressing?

Mix 1 tablespoon honey, 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise as a quick substitute.

How do I store leftovers?

Store burgers and wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.