Serves
Prep Time
10 Min
Cook Time
20 Min
ingredients
14
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Ingredients
Mushroom-Blue Cheese Burgers
- 2 Schweid & Sons The Butcher's Blend Patties
- 1 1/2 Cups Sliced Mushrooms
- 1/2 Cup Crumbled Blue Cheese
- 3 Tbsp buttermilk
- 2 Tbsp Plain Greek Yogurt (or use sour cream)
- 1/4 Tsp pepper
- 2 Small cloves garlic (minced)
- 2 Hamburger Buns
Herb-Roasted Carrots
- 2 Carrots, cut into sticks (or use baby carrots with tops)
- 1 Tbsp olive oil
- 1 Clove garlic (minced)
- 1/8 Tsp salt
- 1/8 Tsp pepper
- 1 1/2 Tbsp Chopped fresh rosemary (or use parsley or oregano)
Servings: Servings
Units:
Instructions
Mushroom-Blue Cheese Burgers
- 1. Cook patties in a large skillet over medium-high heat 5 to 6 minutes per side or until no longer pink.
- 2. Meanwhile, cook mushrooms in a large nonstick skillet over medium-high heat 8 to 10 minutes or until browned.
- 3. Stir together blue cheese, buttermilk, yogurt, pepper, and garlic. Serve burgers on buns with mushrooms and blue cheese sauce.
Herb-Roasted Carrots
- 1. Preheat oven to 425°F. Combine carrots, oil, garlic, salt, and pepper on a rimmed baked sheet; spread in a single layer.
- 2. Bake 15 to 20 minutes or until carrots are tender. Sprinkle with rosemary.
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