Cheese, Mushroom & Bean Burger
with mustard aioli and chips
Ingredients
125 grams
Mushrooms
1 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
20 grams
Salad Leaves
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 pack(s)
Red Kidney Beans
2 sachet(s)
BBQ Rub
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
3 unit(s)
Potatoes
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Tomato
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional). Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well 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.
Thinly slice the tomato. Finely chop the mushrooms (you can use a food processor). Drain and rinse the kidney beans in a sieve. Mash the beans to a paste with a fork or potato masher. Mix the aioli and mustard in a small bowl.
In a bowl mix the mushrooms, BBQ rub, soy sauce, breadcrumbs and ¼ tsp salt (double for 4p). Mix together well with your hands. Roll into evenly-sized balls, then shape into 2cm thick burgers 1 per person.
Place a pan over medium-high heat with a good drizzle of oil. When hot, fry the patty for 5-7 mins, carefully turning every 1-2 mins. Adjust the heat if necessary. Remove the pan from the heat and sprinkle the cheese on top of the burgers. Cover and allow the cheese to melt.
Meanwhile, pop the burger buns, cut side-up onto a baking tray. Warm in the oven, 2-3 mins. Spread a spoonful of mustard aioli each on the cut sides of the bun. Top the base bun with a few rocket leaves, sliced tomato and burger patty. Then close with the top bun.
Serve the assembled burger with fries alongside.
