Rosemary Mushroom Burger & Fries
with Creamy Pesto Dressing & Parmesan Crisps
Use nature’s patties – large field mushroom cups – in place of meat to make these scrumptious veggie burgers. Give them a little brush with rosemary-infused oil and top them with oven-baked Parmesan crisps to create a dinner that's so much better than the local burger joint.
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
sweet potato
1 bunch
rosemary
1 unit
tomato
1 unit
brown onion
1 clove
garlic
2 unit
field mushrooms
1 packet
grated Parmesan cheese
(Contains Milk;)
2 unit
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 bag
rocket leaves
1 tub
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
tbs
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (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 spread out in a single layer and bake until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the fries are baking, pick and finely chop the rosemary leaves. Place the rosemary and the salt in a small bowl with a good drizzle of olive oil. Stir to combine. Thinly slice the tomato. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press).
Heat a large frying pan over a medium-high heat. Remove the stems from the field mushrooms, then brush the mushrooms all over with the rosemary oil. Add to the hot pan and cook, turning occasionally, until the mushrooms are soft and most of the water has evaporated, 15 minutes. Transfer to a plate lined with paper towel.
TIP: Gently press down on the mushrooms with the back of a spatula to squeeze out excess water.
While the mushrooms are cooking, place the grated Parmesan cheese in even circles (about the same size as your buns, one per person) on a second oven tray lined with baking paper. Bake until the cheese is golden and crisp at the edges, 8-10 minutes. Remove from the oven and set aside - the Parmesan crisps will become crisp as they cool.
TIP: Keep an eye on the cheese crisps, they can burn quickly!
Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Add the onion and cook, stirring, until soft, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.
Cut the burger buns in half and spread the bases with creamy pesto dressing. Build your burgers with the rosemary mushrooms, sauteed onion, Parmesan crisps, tomato slices and rocket leaves. Serve the burgers with the fries.