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Cheesy Truffle Mushroom Burger

Cheesy Truffle Mushroom Burger

with Beetroot Relish & Oven-Baked Fries

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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!

Allergens:MilkGlutenSoyEgg

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.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

2 clove

garlic

2 unit

field mushrooms

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

red onion

1 unit

beetroot

1 bag

cos lettuce leaves

1 unit

tomato

2 unit

bake-at-home burger buns

(ContainsMilk, Gluten, Soy, EggMay be present Tree Nuts, Sesame, Lupin)

2 tub

Italian truffle mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

⅓ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2770 kJ
Fat30.9 g
of which saturates9.9 g
Carbohydrate86 g
of which sugars22.7 g
Dietary Fibre0 g
Protein26.3 g
Cholesterol0 mg
Sodium714 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Grater
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

While the relish is cooking, thinly slice the tomato.

5

Bake the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

6

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.