Rosemary Mushroom Burger

Rosemary Mushroom Burger

with Creamy Pesto Dressing & Parmesan Crisps

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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 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


sweet potato

2 sprig





brown onion

1 clove



field mushrooms


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)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

¼ tsp


20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3054 kJ
Fat35.8 g
of which saturates13.3 g
Carbohydrate78 g
of which sugars23.1 g
Protein21.5 g
Sodium948 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries and 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, 25-30 minutes.


While the fries are baking, pick and finely chop the rosemary leaves. In a small bowl, combine the rosemary, the salt and a 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 to squeeze out excess liquid.


While the mushrooms are cooking, place the grated Parmesan cheese in even circles (about the same size as a burger bun, one per person) on a second lined oven tray. Bake until the cheese is golden and crisp at the edges, 8-10 minutes. Remove from the oven - 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. 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 sautéed onion, rosemary mushrooms, Parmesan crisps, tomato slices, rocket leaves and creamy pesto dressing. Serve with the fries.