Cheesy Truffle Mushroom Burger & Beetroot Relish
with 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!
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
3
potato
2 clove
garlic
2
portabello mushrooms
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
onion
1
beetroot
1
tomato
2
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
2 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
½ head
cos lettuce
Not included in your delivery
olive oil
2.5 tbs
balsamic vinegar
1 tbs
brown sugar
⅓ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, finely chop the garlic. In a medium bowl, combine the garlic, portabello mushrooms and a good drizzle of olive oil. Season with salt and pepper and toss to coat. Place the mushrooms, stem-side up, on a second oven tray lined with baking paper. Roast until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and bake until melted.
While the mushrooms are roasting, thinly slice the red onion. Grate the beetroot (unpeeled). In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper.
While the relish is cooking, thinly slice the tomato. Shred the cos lettuce (see ingredients).
Place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.
Slice the burger buns in half. Spread a layer of the Italian truffle mayonnaise over the base, then top with some cos lettuce, a portabello mushroom, some beetroot relish and tomato. Serve with the fries and any remaining truffle mayo.