’Shroom & Gouda Pork Burgers

Name: ’Shroom & Gouda Pork Burgers with Potato Wedges & Garlic Aioli
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 Onion; 2 tbsp Mayonnaise; 2 slice Gouda Cheese; 10 oz Ground Pork; 2 Potato; 1 tsp Garlic Powder; 4 oz Mushroom

with Potato Wedges & Garlic Aioli

By Recipe0 System

Not to get cheesy, but we’re head over heels for these bodacious burgers. Juicy pork patties are topped with an ultra-savory combo of nutty gouda cheese, buttery sautéed mushrooms and onions, and a dollop of garlic aioli, then tucked into toasty buns. On the side, there’s a heap of crispy potato wedges and more garlic aioli for dunking. If you’re into all-things savory, it’s safe to say you’ll be falling hard for this umami-bomb of a dish, too.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
2 tbsp Mayonnaise
2 slice Gouda Cheese
10 oz Ground Pork
2 Potato
1 tsp Garlic Powder
4 oz Mushroom

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP. Halve buns.

4 SERVINGS: Mince a few onion slices until you have 2 TBSP.
2

Toss potatoes on a baking sheet with a large drizzle of oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.

Meanwhile, in a small bowl, combine mayonnaise, ¼ tsp garlic powder (you’ll use the rest later), and pepper.

4 SERVINGS: Use ½ tsp garlic powder.
3

Heat 1 TBSP butter and a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, sliced onion, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, 7-8 minutes.

Turn off heat; season with salt and pepper. Transfer to a medium bowl.

TIP: Adjust heat and add a splash of water if mixture begins to brown too quickly.
4

While mushroom mixture cooks, in a second medium bowl, combine pork*, minced onion, remaining garlic powder, salt (we used ¾ tsp kosher salt), and pepper.

Form into two patties, each slightly wider than a burger bun.

4 SERVINGS: Use 1½ tsp kosher salt. Form seasoned pork into four patties.
5

Heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.

In the last 1-2 minutes of cooking, top each patty with mushroom mixture and gouda; cover pan to melt cheese.

TIP: If your pan doesn’t have a lid, cover with foil.
6

Meanwhile, toast buns until golden. Spread cut sides with garlic aioli.

Fill buns with patties; divide between plates with potato wedges and serve.

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