Serves 2
with Mushrooms, Creamy Horseradish Sauce & Potato Wedges
It don’t mean a thing if it ain’t got that zing. We’re pretty sure that’s what Ella and Duke would’ve said about these “jazzed-up” burgers (pun intended!). Just imagine juicy beef patties topped with gooey gouda cheese, and savory sautéed mushrooms—all on fluffy potato buns spread with a creamy horseradish sauce that really makes these gourmet burgers, ahem... sing!
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, trim and thinly slice mushrooms.
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes.
Turn off heat; transfer to a plate.
While mushrooms cook, in a large bowl, combine beef*, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. Season with salt and pepper.
Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
In the last 1-2 minutes of cooking, top each patty with gouda; cover pan to melt cheese.
While burgers cook, halve buns; place, cut sides up, directly on oven rack. Toast until golden brown, 2-3 minutes.
Spread toasted buns with horseradish sauce. Fill with patties and mushrooms. Divide burgers between plates. Serve with potato wedges on the side.
Add recipes to your shopping list to see ingredients here.