HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosemary Mushroom Burger
Rosemary Mushroom Burger

Rosemary Mushroom Burger

with Sweet Potato Fries & Parmesan Crisps

Read more

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.

Allergens:MilkGlutenSoyEggTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 bunch


1 unit


1 unit

brown onion

1 clove


2 unit

field mushrooms

1 packet

grated Parmesan cheese


2 unit

bake-at-home burger buns

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

1 bag

rocket leaves

1 packet

creamy pesto dressing

(ContainsMilk, Egg, Tree Nuts)

Not included in your delivery


olive oil

¼ tsp


20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3301 kJ
Fat40.9 g
of which saturates14 g
Carbohydrate75.7 g
of which sugars20.9 g
Dietary Fibre0 g
Protein20.9 g
Cholesterol0 mg
Sodium954 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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 liquid has evaporated, 15 minutes. Transfer to a plate lined with paper towel.

TIP: While cooking, gently press down the mushrooms with the back of a spatula to squeeze out excess liquid.


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 cheese becomes crisp as it cools!

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-athome burger buns on a wire rack in the oven until heated through, 3 minutes.


Cut the burger buns in half. Build your burgers with the rosemary mushrooms, sautéed onion, Parmesan crisps, tomato slices, rocket leaves and creamy pesto dressing. Serve the burgers with the fries.