Cheesy Truffle Mushroom Burger
with Beetroot Relish & Oven-Baked Fries
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
potatoes
2 clove
garlic
2 unit
Field Mushrooms
1 block
Cheddar cheese
(Contains Milk; )
1 unit
onion
1 unit
beetroot
1 bag
cos lettuce
1 unit
tomato
2 unit
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
2 tub
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
olive oil
2.5 tbs
balsamic vinegar (for the relish)
4 tsp
brown sugar
⅓ cup
water
2 tsp
balsamic vinegar (for the dressing)
Nutrition Values
Utensils
Cooking Steps
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 they cook in the allocated time.
While the potatoes are roasting, finely chop the garlic (or use a garlic press). Grate the Cheddar cheese. 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 Cheddar cheese and bake until melted.
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 (for the relish) and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper.
While the relish is cooking, thinly slice the tomato. Reserve some cos lettuce leaves for the burgers, then shred the remaining cos. In a medium bowl combine the balsamic vinegar (for the dressing) with olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) and a pinch of salt and pepper. Combine well, then just before serving, add the shredded cos and toss to coat.
Bake the burger buns on a wire rack in the oven until heated through, 3 minutes.
Build your burgers by spreading a layer of the Italian truffle mayonnaise over the base of the bun. Top with the reserved cos lettuce leaves, a field mushroom, beetroot relish and tomato slices. Serve with the fries, dressed cos lettuce and remaining truffle mayonnaise.