Beef Burgers in Mushroom Sauce
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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.

Family Friendly
Total Time30 minutes
Cooking Time35 minutes


Serving amount

240 grams

Beef Mince

1 pack(s)


(Contains Wheat)

150 grams


600 grams


1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)


2 unit(s)

Brioche Buns

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

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 unit(s)


2 sachet(s)


(Contains Celery)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3685 kJ
Energy (kcal)881 kcal
Fat34.2 g
of which saturates16.8 g
Carbohydrate104.8 g
of which sugars15.9 g
Dietary Fiber0 g
Protein42.9 g
Cholesterol0 mg
Salt2.7 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.


Baking Sheet with Baking Paper
Pan with Lid
Pot with Lid


Cook the Wedges
  • 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 the tray halfway through.

TIP: Use two baking trays if necessary.

Make the Mushroom Sauce
  • 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
  • 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 by hand.
  • Roll into evenly-sized balls, then shape into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
Fry the Burgers
  • 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, adjusting 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
  • 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
  • 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.