Classic Cheesy Mushroom Burger
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Classic Cheesy Mushroom Burger

Classic Cheesy Mushroom Burger

with Onion Marmalade, Wedges and Salad

Sausages are a lazy cook's best friend. Take off their skins and you have ready-seasoned meat that's good for all sorts of things. Break it up into mince and use as the base for a pasta sauce or roll it into meatballs (cheatballs!). In this recipe, it makes a banger of a burger. Popping a lid on the pan while you cook them keeps everything super juicy and gives you perfectly melted cheese.

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

450 grams


2 unit(s)

Portobello Mushrooms

60 grams

Mature Cheddar Cheese

(Contains Milk)

40 grams

Onion Marmalade

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat18.1 g
of which saturates7.9 g
Carbohydrate85.9 g
of which sugars16.9 g
Protein19.7 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Large Frying Pan
Large Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole).

Grate the cheese.

Pop the onion marmalade into a small bowl and break it up with a spoon. 

Cut the tomato into 2cm chunks.


Heat a drizzle of oil in a large frying pan on high heat.

Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper.

Transfer them, stem-side up, to a medium baking tray.

Fill the mushrooms with the onion marmalade and cheese, then bake them on the middle shelf of your oven until the cheese has melted, 8-10 mins.


While the mushrooms cook, in a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the dressing and toss to coat.


Halve the burger buns.

When everything is nearly ready, pop them into the oven to warm through, 2-3 mins.


When everything's ready, add the baby leaves to the tomatoes and toss to coat.

Pop the cheesy mushrooms into the buns and serve on your plates with the wedges and salad alongside.