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Try it out: Hellofresh 8

Reviewing:

Shroom 'N' Swiss pork burgers with potato wedges & a Creamy Honey Dijon Dipper.

I modified this recipe using some of the sides are prepared over the weekend.

1 serving prepared

Here's what you get:


Yukon Gold potatoes 
Mushroom stock concentrate (not pictured)
Ground pork
Swiss cheese 
Sour cream 
Honey Dijon dressing 

Not used:
Button mushrooms 
Potato buns 

Substitutes:
Shiitake mushroom 
Balsamic red onions 
Sweetie pepper

Potato wedge seasoning 1/4 tsp each:
Garlic powder 
Onion powder 
Pepper 
Paprika 
Pink sea salt 
Dill 
Mustard power 

The potatoes:
The most amount of prep time spent on these was in making the seasoning for them. Once the potatoes were cut and I had the spices measured I just mix them together drizzle the potatoes and oil and seasoned. They went into the oven first as they took the most time to cook.

The protein:
I had this pre-seasoned with the mushroom stock and formed using a small metal bowl. Cook time on these is up to 14 minutes depending on the thickness of your patty. It was about the same effort as cooking a regular hamburger. 

Topping substitutes:
Left over from the other day I had some balsamic red onion and shiitake mushrooms. These were cooked in the cast iron with the pork burger. I put them in during the second half of cook time.

The sauce:
The sauce was an easy mix I just put the Dijon and sour cream together.

Extras:
To add more color to the plate I cut up a few scallions and dropped a few sweetie peppers on top of the burger.

The plate:


Overall I really like the flavor combination on this and I'm glad I used the leftover toppings I had. This meal really motivates me to come up with some fancy "burgers" of my own. 

- Kris
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