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Mushroom and Goat's Cheese Burger
Mushroom and Goat's Cheese Burger

Mushroom and Goat's Cheese Burger

with Balsamic Onions, Pea Shoots and Rosemary Wedges

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Our Mushroom and Goat's Cheese Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
•Climate Conscious
Allergens:
Sulphites
•Milk
•Cereals containing gluten

The quantities provided above are averages only.

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

1 unit(s)

Red Onion

24 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

2 unit(s)

Portobello Mushrooms

75 grams

Goat's Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

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

40 grams

Pea Shoots

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kcal)516 kcal
Energy (kJ)2160 kJ
Fat11.7 g
of which saturates6.2 g
Carbohydrate86.5 g
of which sugars15.8 g
Dietary Fibre8.4 g
Protein18.8 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Pan

Instructions

Make the Wedges
1

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, sprinkle over the dried rosemary, 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.

Caramelised Onion Time
2

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add half the balsamic vinegar and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Transfer to a small bowl and set aside. Wipe out your (now empty) pan.

Fry the Mushrooms
3

Remove the stems from the portobello mushrooms (but leave the mushroom whole).

Return the frying 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.

Roast and Toast
4

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 baking tray. Divide the goat's cheese between them, then bake on the top shelf until the cheese has melted, 8-10 mins.

Meanwhile, halve the burger buns. For the last 2-3 mins, add them to the oven to warm though.

Dress the Salad
5

Meanwhile, pop the remaining balsamic vinegar and a drizzle of olive oil into a bowl. Season with salt and pepper, then mix together.

Just before the mushrooms are ready, add the pea shoots to the dressing and toss to coat.

Serve
6

When everything's ready, top the base of each burger bun with a cheesy mushroom, some caramelised onions and a handful of pea shoots, then sandwich shut with the bun lid.

Serve with the wedges and remaining pea shoots alongside.

Enjoy!

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