Mushroom-Swiss Wagyu burgers with truffle butter and spinach-pear salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Mushroom-Swiss Wagyu burgers with truffle butter and spinach-pear salad

Soy-Free, Protein Plus

2 Servings, 980 Calories/Serving

Wagyu beef patties topped with sautéed mushrooms, caramelized onions, and Swiss cheese are served on truffle butter-toasted brioche buns for a decadent burger night like no other.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ pound organic cremini or other button mushrooms
2 Wagyu burgers (about 5 ounces each)
2 ounces caramelized onions
2 slices Swiss cheese
1 organic green or other pear
3 ounces organic baby spinach or other leafy greens
Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
2 tablespoons black truffle butter
Brioche buns

Nutrition per serving

Calories 980, Total Fat 71g (91% DV), Sat. Fat 24g (120% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 740mg (32% DV), Total Carb. 56g (20% DV), Fiber 8g (29% DV), Total Sugars 15g (Incl. 3g Added Sugars, 6% DV), Protein 32g
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the burgers and toppings

Thinly slice the mushrooms.
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 1 tablespoon oil until hot but not smoking. Add the burgers and cook, turning once, until browned, 2 to 4 minutes per side for medium-rare. Transfer to a plate. Do not clean the pan.

In the same pan, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the mushrooms, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until starting to brown and soften, 2 to 3 minutes. Stir in the caramelized onions and cook until heated through, about 1 minute.

Push the mushrooms and onions to one side of the pan and return the burgers to the other side. Spoon about one-third of the mushrooms and onions over each burger, then top with the Swiss cheese. Remove from the heat and cover until the cheese melts, 1 to 2 minutes.

While the burgers are cooking, prepare the salad.

Make the salad

Core and cut the pear into ½-inch pieces.

In a large bowl, toss together the spinach, pear, and sherry vinaigrette; season to taste with salt and pepper and set aside.

Toast the buns; assemble the burgers

Spread the black truffle butter onto the cut sides of the buns.

In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Place the bun bottoms, cut sides up, on a work surface. Top each with a burger and close with the bun tops.

Serve

Transfer the burgers, any remaining mushrooms and onions, and the spinach-pear salad to individual plates and serve.

Kids Can!

Time the cooking.
Toss the salad.
Set the table.

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