with Potato Coins and Dilly Mayo
You don't need to buy build-it-yourself furniture to get a taste of Swedish meatballs for dinner! This cheeky burger is cloaked in a creamy mushroom sauce with some potato coins and dilly dip on the side.
Allergens
Utensils
Tags
Ground Beef
250 g
Artisan Bun
2 unit
Russet Potato
2 unit
Mushrooms
113 g
Dill-Garlic Spice Blend
1 tsp
Cream
56 mL
Italian Breadcrumbs
2 tbsp
Beef Broth Concentrate
1 unit
Worcestershire Sauce
1 tbsp
Baby Spinach
28 g
Mayonnaise
4 tbsp
Pepper
0.125 tsp
Salt
0.313 tsp
Oil
1 tbsp
Unsalted Butter
0.5 tbsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Add beef, Worcestershire sauce, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
- Form mixture into two (four) 5-inch-wide patties.
- Heat a large non-stick pan over medium heat.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Pan-fry until cooked through, 4-5 min per side.**
- Transfer patties to a plate, then cover to keep warm.
- Carefully rinse and wipe the pan clean.
- Meanwhile, roughly chop mushrooms into 1/2-inch pieces.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 4-5 min.
- Reduce heat to low, then add cream, broth concentrate and 2 tbsp (1/4 cup) water. Cook, stirring occasionally, until sauce thickens, 2-3 min.
- Meanwhile, halve buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Combine mayo and Dill-Garlic Spice Blend in a small bowl.
- Spread some dilly mayo on bottom buns.
- Stack bottom buns with spinach, patties and saucy mushrooms. Close with top buns.
- Divide burgers and potatoes between plates.
- Serve any remaining dilly mayo alongside for dipping.
1080
kcal
Calories
62
g
Fat
20
g
Saturated Fat
91
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
40
g
Protein
145
mg
Cholesterol
1640
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
175
mg
Calcium
8
mg
Iron
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dill-Garlic Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dill-Garlic Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dill-Garlic Mayo
with Potato Coins, Creamy Mushrooms and Dill-Garlic Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dill-Garlic Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dill-Garlic Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
with Potato Coins, Creamy Mushrooms and Dilly Mayo
