Portobello Mushroom and Goat's Cheese Burgers
with Ballymaloe relish and potato wedges- Sulphites
- Milk
- Mustard
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
- Nuts
- Sesame
- Lupin
Fry off portobello mushrooms before baking with goat's cheese to make a delicious vegetarian alternative to a burger. Serve up with potato wedges and add even more flavour with caramelised balsamic onions.
Ingredients
600 grams
Potatoes
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 unit(s)
Onion
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
150 grams
Portobello Mushrooms
100 grams
Goat's Cheese
(Contains: Milk)
40 grams
Salad Leaves
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
Not included in your delivery
½ to taste
Sugar
to taste
Pepper
to taste
Salt
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 2cm wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Toss with oil, Mediterranean mix, salt and pepper. 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.
- Meanwhile, halve, peel and thinly slice the onion.
- Place a pan over medium heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until golden, stirring occasionally, 10-12 mins.
- Once golden, add half the balsamic vinegar and ½ tsp sugar (per 2P) and cook until caramelised, 1-2 mins more.
- Transfer to a small bowl and set aside. Give the pan a quick wipe.
- Remove the stems from the portobello mushrooms, leaving the mushrooms whole.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the mushrooms and season with salt and pepper.
- Fry until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.
- About 10 mins before the wedges are cooked, move them to the middle shelf of the oven.
- Transfer the mushrooms, cup-side up, to another lined baking tray.
- Divide the goat's cheese between them, then bake on the top shelf until the cheese has melted, 8-10 mins.
- Add the buns to the oven to toast and warm through for the final 2-3 mins.
- Carefully drain any excess liquid from the portobello mushrooms.
- Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl. Season with salt and pepper, then mix together.
- Just before the mushrooms are ready, add the salad leaves to the dressing and toss to coat.
- Top each bun base with Ballymaloe relish, a cheesy mushroom, some caramelised onions and a handful of salad leaves.
- Sandwich shut with the bun lid.
- Serve with the wedges and any remaining salad leaves alongside.
