Steakhouse Swiss Mushroom Burgers with Rosemary Potato Wedges

Crisp rosemary potato wedges share the oven while skillet-seared beef patties are topped with Swiss and deeply browned cremini mushrooms.

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

Heavy rimmed sheet pan · Large skillet · Instant-read thermometer · Mixing bowl · Flexible spatula

Keep the wedges crisp

Dry the cut potatoes well and keep them in one layer; crowding traps steam and softens the edges.

Serve while hot

Finish the burgers as the wedges come out so the cheese stays soft and the potatoes keep their crunch.

01. Heat oven to 450 F with a heavy sheet pan on the upper-middle rack; the hot metal gives the wedges an early browning start.

02. Cut potatoes into even 1/2-inch wedges, rinse and dry thoroughly, then toss with olive oil, 1 tsp salt, and 1/2 tsp pepper.

03. Arrange wedges cut-side down with space between them and roast 20 minutes; prepare mushrooms and patties during this first roast.

04. Turn the wedges, add rosemary, and roast 12–18 minutes more until tender inside and crisp at the edges.

05. Brown mushrooms undisturbed before stirring so their moisture can evaporate; finish with butter, shallot, garlic, salt, and Worcestershire.

06. Shape beef loosely into four patties and season both sides with salt and pepper.

07. Sear patties 4–5 minutes on the first side, then flip and cover with Swiss; thermometer-check each center for 160 F.

08. Rest patties on a clean plate for 5 minutes while the buns toast cut-side down in the skillet.

09. Layer mushrooms over the melted Swiss and serve burgers promptly with the crisp wedges.