Mushroom-Gruyère Wagyu burgers with strawberry and watercress salad

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

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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.

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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.
  • 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, Sesame.


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

Wash produce before use


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.


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.


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.


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.


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.