In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Mushroom-Gruyère Wagyu burgers with strawberry and watercress salad
Soy-Free, Carb-Conscious, Protein Plus
2 Servings, 740 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
- 3 ounces organic cremini or other button mushrooms
- 2 sprigs organic fresh thyme
- Sunbasket sherry vinaigrette (sherry vinegar - whole grain mustard)
- Burger options:
- 2 Wagyu burgers (about 5 ounces each)
- 12 ounces plant-based Impossible Burger
- ½ cup shredded Gruyère
- ½ pound organic strawberries
- 1 bunch organic watercress
- 4 or 5 sprigs organic fresh Thai basil
- Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
- 2 brioche buns
Nutrition per serving
Calories 740, Total Fat 53g (68% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 510mg (22% DV), Total Carb. 40g (15% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 5g Added Sugars, 10% DV), Protein 31g
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
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 vinaigrette, 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. (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 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, stir together the lemon vinaigrette base and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Add the strawberries, watercress, and basil and toss to coat.
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 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.