Mustard-Glazed Mushroom Burgers with Golden Fries
This umami burger will make you feel like you are eating in a trendy restaurant, without having to leave home (and for a lot less money)! With sautéed mushrooms and a Dijon mustard glaze, this pairs nicely with these crispy, golden potatoes. No need to fry for that perfect texture – the clever dual
1/4 oz Thyme
2 Potato Roll
2 clove Garlic
1 Tbsp Tamari Soy Sauce
1 pinch Dijon Mustard
2 Butter Pat
2 Russet Potato
1 lb 85/15 Ground Beef
2 slice Swiss Cheese
1 pckg Granulated Sugar
4 oz Cremini Mushroom
3 tsp Olive Oil
1 1/2 tsp Salt
1 1/4 tsp Pepper
Preheat oven to 325 degrees F.
Cut Cremini Mushroom into 1/4" slices. Mince Garlic. Remove the leaves from the stem from half of the Thyme.
Peel Russet Potato and cut into 1/4" cubes and place in a bowl. Toss with Olive Oil. Combine with Dijon Mustard, Tamari Soy Sauce and Granulated Sugar.
Place potatoes on a sheet pan lined with foil and bake for 15 minutes.
Remove from oven and raise temperature to 425 degrees F. While oven is heating, place Butter Pat are on the potatoes on hot tray and gently stir until butter is melted and potatoes are well coated.
Once oven reaches 425 degrees ,put the potatoes back in the oven until edges are golden, about 10 minutes; remove from oven and season with Salt Salt. Toss and keep warm until plating.
Add 85/15 Ground Beef to bowl. Season with Salt and Pepper; mix well. Form the mixture into 2 equal sized patties.
Heat a medium sauté pan over medium high heat. Add Olive Oil to the sauté pan. Add mushrooms and cook until soft,about 5 minutes.
Add Thyme and garlic and cook for 2 minutes. Season with Salt and Pepper and stir. Transfer to a plate.
Add the patties to the hot pan. Cook for 2 minutes. Turn over the spoon ½ of the mustard glaze over the patties and cook for 2 minutes. Reserve remaining glaze.
Transfer to one side of a sheet pan, add one slice of Swiss Cheese to each burger and finish in the oven for 8 to 10 minutes. Separate the buns and place the Potato Roll face up on the other side of the pan for the final minute of cooking.
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 potatoes.
Serve and enjoy!