This Swiss Horseradish Mushroom burger with wedges packs a punch of flavor.
- 1-1 1/2 pounds ground beef
- 16 ounces white mushrooms (sliced)
- 1 tablespoon horseradish (grated, store-bought)
- 12 slices Swiss cheese
- 1 stick butter
- 6 hamburger buns (any style)
- freshly ground black pepper and sea salt (to taste)
- horseradish sauce (to serve)
- 6-8 Idaho potatoes (medium)
- 2 tablespoons olive oil
- freshly ground pepper (to taste)
- seasoned salt (to taste)
- ground cumin (optional)
- chili powder (optional)
- olive oil cooking spray (optional)
- In a large sauté pan, add 6 tablespoons of butter and heat over medium heat. Add mushrooms and cook until tender, about 5 minutes. Season with Kosher salt and freshly ground black pepper and set aside in a bowl covered with foil to keep warm.
- In a large bowl, add ground beef, horseradish (to taste) and season with Kosher salt and freshly ground black pepper. Do not over mix, just enough to blend together. Add red pepper flakes to add more heat to the burgers.
- Form ground beef mixture into burger patties. Using the same pan from mushrooms, melt remaining 1-2 tablespoons of butter. Place burgers in pan and press a small indentation in the center of each burger. Sprinkle with a little more salt and pepper.
- When burgers are almost done to your preferred liking, place a slice of Swiss cheese and a layer of mushrooms, as many as you can stack, on the burger. Top with another slice of Swiss cheese and allow to melt.
- Meanwhile, toast hamburger buns in oven.
- Take burgers out of the pan and place onto toasted hamburger bun. Smear the horseradish sauce on one half of the bun or on top of the burger. Sprinkle with a little more ground black pepper and top with other half of bun.
- For Roasted Potatoes: preheat oven to 400ºF.
- Wash and scrub potatoes thoroughly and pat dry.
- Cut potatoes lengthwise into quarters and place in large bowl. Drizzle with olive oil, and season with salt and pepper to taste. If you would like to add heat to the potatoes, sprinkle with chili powder and ground cumin to taste. Toss with clean hands and lay out evenly on baking sheet. Bake for 30-45 minutes or until golden brown, turning halfway through baking.
– Spray a little olive oil cooking spray over the wedges when they are almost done baking. It gives them a neat sheen and a nice texture.
– Let cool a few minutes and serve with any dipping condiment.