Target: 6 × 4 inches · landscape

Swiss Mushroom Burgers with Rosemary Wedges

60 min · 4 burgers

Ingredients

□ 2 lb russet potatoes, scrubbed

□ 2 tbsp olive oil

□ 2 1/2 tsp kosher salt, divided

□ 1 tsp freshly ground black pepper, divided

□ 1 tbsp finely chopped fresh rosemary

□ 1 tbsp canola oil

□ 10 oz cremini mushrooms, thinly sliced

□ 2 tbsp unsalted butter

□ 1 small shallot, thinly sliced

□ 1 garlic clove, finely grated

□ 1 tsp Worcestershire sauce

□ 1 1/2 lb 80/20 ground beef

□ 4 slices Swiss cheese

□ 4 soft burger buns

Directions

1. Heat oven to 450 F with a sheet pan inside. Cut, rinse, dry, and oil-season potato wedges.

2. Roast wedges cut-side down 20 minutes; turn, add rosemary, and roast 12–18 minutes until crisp.

3. Deeply brown mushrooms, then finish with butter, shallot, garlic, and Worcestershire. Shape, season, and sear patties; melt Swiss and check for 160 F.

4. Rest patties 5 minutes while toasting buns. Pile on mushrooms and serve with hot wedges.

Cook’s note: Dry wedges thoroughly and give mushrooms space so both brown instead of steam.