Beef Burger with Mushroom Sauce
with homemade wedges
Grated Italian Style Hard Cheese
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
Not included in your delivery
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm wedges (no need to peel).
Pop them onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms. Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and cook until browned, 4-5 mins. Add the creme friache, garlic, worcestershire sauce and bring to a boil. Cover and simmer for 8-10 mins. Set aside and cover to keep warm.
Meanwhile, in a large bowl, combine the breadcrumbs, 2 tsp water and ¼ tsp salt (double both for 4p).
Add the beef mince, season with pepper and mix everything together with your hands.
Roll into evenly-sized balls, then form into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Place a pan over medium-high heat with a drizzle of oil.
Once oil is hot, fry the burgers until browned on the outside and cooked through, 10-12 mins. Turn them every 2-3 mins and lower heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
When burgers are done, remove pan from heat.
Place some cheese on top of each burger.
Cover pan and set aside (off the heat) until the cheese melts, 3-4 mins.
While the burgers cook, pop the buns onto a baking tray.
Warm in the oven, 1-2 mins.
Thinly slice the tomato.
TIP: Keep an eye on them so they don't burn!
To assemble the burgers, spread a spoonful of mushroom sauce over each base bun.
Top with the cheesy beef burger, remaining mushroom sauce and sliced tomato. Close with the top bun and serve the wedges alongside.