Rosemary Mushroom Burger
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Rosemary Mushroom Burger

Rosemary Mushroom Burger

with Sweet Potato Fries & 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.

Tags:
Veggie
Allergens:
Milk
Gluten
Soy
Egg
Wheat
Walnut

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
DifficultyEasy

Ingredients

Serving amount

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 packet

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

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Nutritional Values

per serving
Energy (kJ)3301 kJ
Calories0 kcal
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

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Bake the fries
1

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.

GET PREPPED
2

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).

FRY THE MUSHROOMS
3

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.

BAKE THE PARMESAN CRISPS
4

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!

FRY THE ONION
5

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.

Serve up
6

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.