In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mushroom-Gruyère Wagyu burgers with strawberry and watercress salad
Soy-Free, Protein Plus
2 Servings, 800 Calories/Serving
20 Minutes
These luxuriously tender Wagyu burgers are topped with Gruyère cheese and sautéed mushrooms, then sandwiched between buttery brioche for some serious bun-on-bun action.
In your bag
- ¼ pound organic cremini or other button mushrooms
- 2 sprigs organic fresh thyme
- 1 tablespoon sherry vinegar
- 2 Wagyu burgers (about 5 ounces each)
- ½ cup shredded Gruyère
- ½ pound organic strawberries
- 1 bunch organic watercress
- 4 or 5 sprigs organic fresh basil
- Sunbasket Mediterranean lemon vinaigrette (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
- 2 brioche buns
Nutrition per serving
Calories 800, Total Fat 54g (69% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 680mg (30% DV), Total Carb. 50g (18% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 2g Added Sugars, 4% DV), Protein 33g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the mushrooms
- Thinly slice the mushrooms.
- Strip the thyme leaves from the stems.
In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until the mushrooms are lightly browned and starting to soften, 3 to 5 minutes.
Stir in the thyme and sherry vinegar, reduce the heat to medium, and cook until the liquid is absorbed and the mushrooms are tender, about 1 minute. Remove from the heat, season to taste with salt and pepper, and cover to keep warm.
While the mushrooms are cooking, start preparing the burgers.
2
Cook the burgers
- Cut a small corner from the burger packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties and cook until starting to brown, 2 to 4 minutes. Turn the patties, top with the Gruyère, and cook until the Gruyère is melted and the patties are browned, 2 to 4 minutes for medium-rare. Transfer to a plate. Wipe out the pan.
While the burgers are cooking, prepare the salad.
3
Make the strawberry and watercress salad
- Remove the green hulls from the strawberries; thinly slice the berries.
- Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.
- Strip the basil leaves from the stems; coarsely tear the leaves.
In a large bowl, toss the strawberries, watercress, and basil with the Mediterranean lemon vinaigrette. Season to taste with salt and pepper.
4
Toast the buns; assemble the burgers
In the same pan used for the patties, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.
Place the bun bottoms, cut sides up, on a work surface. Top each with a burger and mushrooms. Close with the bun tops.
Serve
Transfer the burgers and the strawberry and watercress salad to individual plates and serve.
Kids Can!
- Strip the thyme leaves.
- Time the cooking.
- Strip and tear the basil leaves.
- Assemble the salad.
- Transfer the salad to plates.