Swedish-Inspired Bacon Burgers
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Wheat)
Dill-Garlic Spice Blend
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Beef Broth Concentrate
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to an unlined 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.)
Meanwhile, cut bacon strips in half crosswise. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**Using tongs, transfer bacon to a paper towel-lined plate. Add beef, Worcestershire sauce, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. (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 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 3-4 min.Reduce heat to medium, then add cream, broth concentrate and 1/4 cup water (1/3 cup for 4 ppl). Cook, stirring occasionally, until sauce thickens, 2-3 min.
Meanwhile, halve buns. Arrange buns directly on 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 Blend in a small bowl. Spread some dilly mayo on bottom buns. Stack bottom buns with spinach, patties, bacon and saucy mushrooms. Close with top buns. Divide burgers and potatoes between plates. Serve any remaining dilly mayo alongside for dipping.