Burgers Au Poivre With Potato Wedges Recipe

Name: Burgers Au Poivre With Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 potatoes, cut into thin wedges; 6 tablespoons extra virgin olive oil; 1 ½ tablespoons grill seasoning; 10 ounces white mushrooms, sliced; 1 onion, thinly sliced; salt and pepper; 2 lbs ground sirloin; 1 tablespoon coarse black pepper; 1 ½ cups dry red wine; 1 tablespoon flour; 1 ½ cups beef broth; 2 teaspoons Worcestershire sauce; 10 ounces bagged spinach, chopped; ½ cup crumbled gorgonzola; 1 cup sour cream; ¼ cup applesauce; 3 tablespoons horseradish; 3 tablespoons breadcrumbs; 1 ½ tablespoons butter

Servings: persons

3 potatoes, cut into thin wedges
6 tablespoons extra virgin olive oil
1 ½ tablespoons grill seasoning
10 ounces white mushrooms, sliced
1 onion, thinly sliced
salt and pepper
2 lbs ground sirloin
1 tablespoon coarse black pepper
1 ½ cups dry red wine
1 tablespoon flour
1 ½ cups beef broth
2 teaspoons Worcestershire sauce
10 ounces bagged spinach, chopped
½ cup crumbled gorgonzola
1 cup sour cream
¼ cup applesauce
3 tablespoons horseradish
3 tablespoons breadcrumbs
1 ½ tablespoons butter

1
Preheat the oven to 425 degrees .
2
On a baking sheet, toss the potatoes with 2 tablespoons olive oil and the grill seasoning.
3
Roast for 45 minutes.
4
Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat.
5
Add the mushrooms and onion and cook until softened, about 5 minutes.
6
Season with salt and pepper.
7
In a second medium skillet, heat 1 tablespoon olive oil over medium heat.
8
Season the beef with salt and the coarse pepper.
9
Form into 4 patties.
10
Pour the wine into a dish.
11
Dip each patty in the wine, then cook for 4 minutes on each side.
12
Transfer to a plate and top with the mushrooms; cover with foil.
13
Add the wine to the burger skillet and reduce to a syrup.
14
Whisk in the butter, then the flour, beef broth and Worcestershire sauce.
15
Heat the mushroom skillet over medium heat and add the remaining 2 tablespoons olive oil.
16
Add the spinach and cook until wilted.
17
Toss in the gorgonzola.
18
Combine the sour cream with the applesauce, horseradish and bread crumbs.
19
Serve the burgers with the wine gravy, spinach and potatoes, and horseradish sauce for dipping.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 potatoes, cut into thin wedges, 6 tablespoons extra virgin olive oil, 1 ½ tablespoons grill seasoning, 10 ounces white mushrooms, sliced, and more.

Yes, Burgers Au Poivre With Potato Wedges falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burgers Au Poivre With Potato Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions