Ham n’ Cheese Burger
Ground beef patty topped with a creamy mushroom-cheese sauce, thin-sliced black forest ham, fresh tomato, grilled onions and tangy horseradish Dijon sauce.
Ingredients per serving
Prepare the Mushroom Boursin Cheese Sauce
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Cremini mushrooms, thinly sliced 6.0 oz
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Butter, unsalted 1.5 oz
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Garlic, minced 0.75 oz
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Shallot, minced 3.0 oz
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White wine 3.0 oz
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LeGout® Cream Soup Base 6 x 25.2 oz 0.5 cup, prepared
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Boursin cheese 8.0 oz
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Kosher salt and black pepper to taste
Prepare the Horseradish Dijon Sauce
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Horseradish 2.0 Tbsp
Prepare the Burger
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Ground beef patties 10.0 each
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Horseradish Dijon Sauce 10.0 oz
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Bun, whole wheat 10.0 each
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Mushroom Boursin Cheese Sauce, prepared 15.0 oz
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Tomato 20.0 slices
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Onion, grilled 10.0 oz
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Black Forest Ham 20.0 oz
Preparation
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Prepare the Mushroom Boursin Cheese Sauce
- Sauté mushrooms in butter. Add shallots and garlic and cook until shallots are translucent.
- Deglaze the pan with white wine and let reduce by 2/3. Add prepared LeGoût Cream Soup Base and Boursin cheese and bring to a simmer to melt the cheese. Season to taste with salt and pepper.
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Prepare the Horseradish Dijon Sauce
- Combine all ingredients and chill until use.
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Prepare the Burger
- Cook patty to desired doneness.
- Spread prepared Horseradish Dijon Sauce onthe bun.
- Build the burger by first topping the patty with the prepared Mushroom Boursin Cheese Sauce, then the remaining ingredients.
