Name: Cheese, Mushroom & Bean Burger with mustard aioli and chips
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 125 grams Mushrooms; 1 sachet(s) Mustard; 20 grams Salad Leaves; 1 sachet(s) Soy Sauce; 1 pack(s) Red Kidney Beans; 2 sachet(s) BBQ Rub; 1 pack(s) Breadcrumbs; 2 unit(s) Brioche Buns; 3 unit(s) Potatoes; 25 grams Grated Italian Style Hard Cheese; 1 unit(s) Tomato; to taste Oil; to taste Salt; to taste Pepper

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Recipes

European Recipes

Cheese, Mushroom & Bean Burger

with mustard aioli and chips

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Tags:

Veggie

Allergens:

Barley

•Mustard

•Wheat

•Cereals containing gluten

•Soya

•Milk

•Egg

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

125 grams

Mushrooms

1 sachet(s)

Mustard

(Contains: Barley, Mustard, Wheat)

20 grams

Salad Leaves

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 pack(s)

Red Kidney Beans

2 sachet(s)

BBQ Rub

1 pack(s)

Breadcrumbs

(Contains: Wheat)

2 unit(s)

Brioche Buns

(Contains: Wheat, Soya, Milk, Egg 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

Energy (kJ)3029 kJ

Energy (kcal)724 kcal

Fat10 g

of which saturates4.1 g

Carbohydrate101.7 g

of which sugars14 g

Dietary Fiber12.3 g

Protein31.8 g

Salt5 g

Potassium94.8 mg

Calcium4 mg

Iron0.1 mg

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

•Sieve

•Baking Sheet with Baking Paper

Cooking Steps

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.