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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 20-25 minutes. TIP: Cut the sweet potato to size so it cooks in 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.
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: Gently press down on the mushrooms with the back of a spatula while cooking 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
Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Cook the onion, 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. Build your burgers with the rosemary mushrooms, onions, Parmesan crisps, tomato slices, rocket leaves and creamy pesto dressing. Serve the burgers with the fries.