Beef Burgers in Mushroom Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef Burgers in Mushroom Sauce

Beef Burgers in Mushroom Sauce

with homemade chunky wedges

These burgers are super moist and full of flavour, not only because of the juicy pan-fried beef but also because of the rich and creamy mushroom sauce that adorns it.

Tags:
Family Friendly
Eat Me First
Allergens:
Wheat
Milk
Egg
Soya
Celery
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Mince

1 pack(s)

Breadcrumbs

(Contains Wheat)

150 grams

Mushrooms

3 unit(s)

Potatoes

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Garlic

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 unit(s)

Tomato

2 sachet(s)

Ketchup

(Contains Celery)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)4141 kJ
Energy (kcal)990 kcal
Fat42.7 g
of which saturates18.6 g
Carbohydrate109.9 g
of which sugars16 g
Dietary Fiber0 g
Protein44.8 g
Cholesterol0 mg
Salt4.03 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper
Pan with Lid
Pot with Lid

Instructions

Cook the Wedges
1
  • 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, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Make the Mushroom Sauce
2
  • 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, fry the mushrooms until softened, 4-5 mins. 
  • Add the creme fraiche, garlic, Worcester sauce and 25ml water (double for 4p). Bring to the boil. 
  • Simmer until the mushrooms are softened and the sauce has thickened, 6-8 mins. Season to taste with salt and pepper. Set aside and cover to keep warm.
Form the Burgers
3
  • 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 shape into 1cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
Fry the Burgers
4
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
  • Turn every 2-3 mins, lowering the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle. 
  • Once cooked, remove the pan from the heat. Place some cheese on top of each burger then cover the pan and set aside (off the heat) until the cheese melts, 3-4 mins.
Warm the Buns
5
  • When everything is almost ready, pop the buns into the oven to warm through, 1-2 mins.
  • Thinly slice the tomato.

TIP: Keep an eye on the buns so they don't burn!

Assemble and Serve
6
  • To assemble the burgers, spread a spoonful of mushroom sauce over each base bun.
  • Top with the beef burger, ketchup, remaining mushroom sauce and sliced tomato.
  • Close with the top bun
  • Serve with the chunky potato wedges alongside.
Meal right image

Explore Similar Recipes

Meal left image