Swedish-Inspired 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 unit
Russet Potato
113 g
Mushrooms
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Milk, Tree nuts, Peanuts, Wheat)
56 mL
Cream
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Barley, Oats, Rye, Sesame May contain traces of: Egg)
1 unit
Beef Broth Concentrate
1 tbsp
Worcestershire Sauce
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Wheat, Fish, Crustaceans)
28 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Fish, Crustaceans)
Not included in your delivery
0.13 tsp
Pepper*
0.31 tsp
Salt*
1 tbsp
Oil*
½ tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
