Ingredients

Ingredients

• 10 oz Ground Beef
• 2 oz Swiss Cheese
• 1 Russet Potato
• 4 oz Cremini Mushrooms
• 2 tbsp Soy Glaze
• 1 Shallot
• 1 tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
• 2 Potato Buns

Instructions

Instructions

1

Prepare & roast the potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the potato lengthwise into 1-inch-wide wedges. Place the potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2

Prepare the ingredients:

While the potato roasts, thinly slice the mushrooms. Peel and thinly slice the shallot. Thinly slice the cheese. Halve the buns.

3

Cook & glaze the mushrooms:

While the potato continues to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced shallot; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the soy glaze and 2 tablespoons of water. Cook, stirring constantly, 30 seconds to 1 minute, or until the mushrooms are coated. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4

Form & cook the patties:

While the potato continues to roast, place the ground beef and remaining spice blend in a large bowl; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side, or until browned. Flip and top with the sliced cheese. Loosely cover the pan with aluminum foil. Cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.

5

Toast the buns:

Add the buns cut side down to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until browned. (If the pan seems dry, add 1 teaspoon of olive oil.) Transfer to a work surface.

6

Assemble the burgers & serve your dish:

Divide the cooked patties and glazed mushrooms between the toasted buns. Serve the burgers with the roasted potato wedges. Enjoy!