Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Cut the
Cremini Mushrooms (115 g)
into 1/4-inch slices. Mince
Garlic (2 cloves)
. Remove the leaves from the stem from half of the
Fresh Thyme (1/2 bunch)
.
Step 3
Peel
Russet Potatoes (2)
and cut into 1/4-inch cubes and place in a bowl. Toss with
Olive Oil (10 mL)
.
Step 4
Place potatoes on a sheet pan lined with foil and bake for 15 minutes.
Step 5
Remove from the oven and raise temperature to 425 degrees F (220 degrees C). While oven is heating, place 2 pats of
Butter (to taste)
on the potatoes and gently stir until butter is melted and potatoes are well coated.
Step 6
Once the oven reaches 425 degrees F (220 degrees C), put the potatoes back in the oven until edges are golden, about 10 minutes; remove from oven and season with Salt
Salt (2 g)
. Toss and keep warm until plating.
Step 7
Combine
Dijon Mustard (15 g)
,
Tamari Soy Sauce (15 mL)
and
Granulated Sugar (4 g)
.
Step 8
Add
85/15 Lean Ground Beef (455 g)
to bowl. Season with
Salt (6 g)
and
Ground Black Pepper (2 g)
; mix well. Form the mixture into 2 equal sized patties.
Step 9
Heat a medium sauté pan over medium high heat. Add
Olive Oil (5 mL)
to the sauté pan. Add mushrooms and cook until soft, about 5 minutes.
Step 10
Add
Fresh Thyme (1/2 bunch)
and garlic and cook for 2 minutes. Season with
Salt (2 g)
and
Ground Black Pepper (as needed)
and stir. Transfer to a plate.
Step 11
Add the patties to the hot pan. Cook for 2 minutes. Turn over and spoon 1/2 of the mustard glaze over the patties and cook for 2 more minutes. Reserve remaining glaze.
Step 12
Transfer to one side of a sheet pan, add one slice of
Swiss Cheese (2 slices)
to each burger and finish in the oven for 8 to 10 minutes. Separate the buns and place the
Potato Buns (2)
face up on the other side of the pan for the final minute of cooking.
Step 13
Spread the remaining mustard glaze on the bottom halves of the rolls, and place on two plates. Add the burgers and top with mushrooms. Place the top bun on the burger. Serve with crispy potatoes.
