Cheesy Truffle Mushroom Burger
with Beetroot Relish & Oven-Baked Fries
Get ready for the newest burger on the block! Instead of a veggie patty, you'll bake up a garlicky mushroom covered in cheese for a filling and delicious version of the classic. With creamy, fragrant truffle mayonnaise plus a side of golden fries, this turns the veggie burger you know into one you'll love!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
potatoes
2 clove
garlic
2 unit
field mushrooms
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
red onion
1 unit
beetroot
1 bag
Cos Lettuce
1 unit
tomato
2 unit
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
2 tub
Italian truffle mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
2 tbs
balsamic vinegar
1 tbs
brown sugar
⅓ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the potatoes to the correct size so it cooks in the allocated time.
While the potatoes are roasting, finely chop the garlic (or use a garlic press). Place the garlic in a medium bowl with the field mushrooms and a good drizzle of olive oil. Season with salt and pepper and toss to coat. Place the field mushrooms, stem-side up, on a second oven tray lined with baking paper. Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and bake until melted.
While the mushrooms are baking, thinly slice the red onion. Grate the beetroot (unpeeled). In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, or until reduced, 5-6 minutes. Season with a pinch of salt and pepper.
While the relish is cooking, thinly slice the tomato.
Bake the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.
Slice the burger buns in half. Spread the bases with some Italian truffle mayonnaise. Top with some torn cos lettuce leaves, a cheesy field mushroom, beetroot relish and tomato slices. Serve with the fries and remaining truffle mayonnaise.