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
- ¼ pound organic cremini or other button mushrooms
- Burger options:
- 2 Wagyu burgers (about 5 ounces each)
- 12 ounces plant-based Impossible Burger
- 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
Wash produce before use
1
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. (If using Impossible Burger, season with salt and pepper; using wet hands, form into two [four] ½-inch-thick patties.)
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties 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.
2
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.
3
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.