Mushroom & Swiss Burger with Pan-Seared Fingerling Potatoes

Mushroom & Swiss Burger

with Pan-Seared Fingerling Potatoes

40 MIN
2 Servings
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From the Test Kitchen

The burger isn’t just a patty on a bun. It’s a cultural icon, a satisfying meal that can be found almost anywhere in America. There’s something comforting about its familiarity. Which isn’t to say that it has to be plain. When we’re in a gourmet mood, there are endless ways to customize the classic. Here, we’re seasoning the patties with a blend of spices, and topping them with subtly nutty Swiss cheese and a savory mushroom sauce. We’re giving the same upscale treatment to the sides: seared fingerling potatoes and peppery upland cress (a green in the mustard family).

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Mushroom & Swiss Burger with Pan-Seared Fingerling Potatoes
Title
time-saving
tips & techniques
Cook & peel the potatoes:
1 Cook & peel the potatoes:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Once boiling, add the potatoes. Cook 16 to 18 minutes, or until tender. Drain thoroughly. When cool enough to handle, using your fingers or a paring knife, peel the cooked potatoes. Transfer to a bowl and set aside.

Prepare the ingredients:
2 Prepare the ingredients:

While the potatoes cook, thinly slice the mushrooms. Peel and thinly slice the onion. Pick the rosemary leaves off the stems; discard the stems. Halve the buns.

Make the mushroom sauce:
3 Make the mushroom sauce:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the onion is lightly browned and softened. Add the beef demi-glace, tomato paste and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Sear the potatoes:
4 Sear the potatoes:

In the same pan used to make the mushroom sauce, heat 2 teaspoons of olive oil on medium-high until hot. Add the peeled potatoes and rosemary. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes are evenly browned and the rosemary is crispy. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Form & cook the patties:
5 Form & cook the patties:

In a large bowl, combine the ground beef and spice blend; season with salt and pepper. Mix until just combined. Form the mixture into two 1-inch-thick patties. In the pan used to brown the potatoes, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side. Flip and cook 1 to 2 minutes. Top each patty with a slice of cheese; cook 1 to 2 minutes, or until the patty is cooked to your desired degree of doneness and the cheese has melted. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place.

Finish & plate your dish:
6 Finish & plate your dish:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Remove from heat. While the buns toast, place the cress in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Place a cooked patty onto each toasted bun bottom; top with a few spoonfuls of the mushroom sauce (you may have extra) and a toasted bun top. Divide the finished burgers, dressed cress and seared potatoes between 2 dishes. Enjoy!

Tips from Home Chefs

Cook & peel the potatoes:
1 Cook & peel the potatoes:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Once boiling, add the potatoes. Cook 16 to 18 minutes, or until tender. Drain thoroughly. When cool enough to handle, using your fingers or a paring knife, peel the cooked potatoes. Transfer to a bowl and set aside.

2 Prepare the ingredients:

While the potatoes cook, thinly slice the mushrooms. Peel and thinly slice the onion. Pick the rosemary leaves off the stems; discard the stems. Halve the buns.

Prepare the ingredients:
Make the mushroom sauce:
3 Make the mushroom sauce:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the onion is lightly browned and softened. Add the beef demi-glace, tomato paste and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

4 Sear the potatoes:

In the same pan used to make the mushroom sauce, heat 2 teaspoons of olive oil on medium-high until hot. Add the peeled potatoes and rosemary. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes are evenly browned and the rosemary is crispy. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Sear the potatoes:
5 Form & cook the patties:

In a large bowl, combine the ground beef and spice blend; season with salt and pepper. Mix until just combined. Form the mixture into two 1-inch-thick patties. In the pan used to brown the potatoes, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side. Flip and cook 1 to 2 minutes. Top each patty with a slice of cheese; cook 1 to 2 minutes, or until the patty is cooked to your desired degree of doneness and the cheese has melted. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place.

6 Finish & plate your dish:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Remove from heat. While the buns toast, place the cress in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Place a cooked patty onto each toasted bun bottom; top with a few spoonfuls of the mushroom sauce (you may have extra) and a toasted bun top. Divide the finished burgers, dressed cress and seared potatoes between 2 dishes. Enjoy!

Finish & plate your dish:
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