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Raiders of the Lost Beef and Mushroom Burger

Raiders of the Lost Beef and Mushroom Burger

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Indiana Jones was a pretty intrepid guy, but even though he found the lost Ark and visited the Temples of Doom, he never completed a quest for the perfect cheeseburger. It’s a quest that Patrick and Sous Chef Rachel have taken very seriously, and this week they’ve come one step closer. Something tells us this isn’t their Last Crusade.

Tags:Family Friendly
Allergens:EggCereals containing GlutenSoyaMilk

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 conflict 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 Time45 minutes
Difficulty levelEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

½ cup(s)


2 unit(s)

Garlic Clove

2 cup(s)

Button Mushrooms

3 cup(s)


450 grams

Beef Mince

4 unit(s)

Brioche Bun

(ContainsEgg, Cereals containing Gluten, Soya, Milk)

4 unit(s)



2 cup(s)

Steve's Leaves

Not included in your delivery





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2920.4320000000002 kJ
Energy (kcal)698 kcal
Fat45.0 g
of which saturates15.0 g
Carbohydrate72 g
of which sugars0.0 g
Protein38 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Heat your oven to 220 degrees, then peel and finely dice half the onion and the garlic clove. Clean the mushrooms with a damp cloth and then slice them thinly. Cut the potatoes in half lengthways and then again lengthways into finger sized wedges. Tip: Mushrooms are like sponges so don’t wash them in lots of water.


Toss the potato wedges in 1 tbsp of oil, ½ tsp of salt and lay on a baking tray. Cook on the top shelf of the oven for 15-20 mins until golden.


Mix the beef mince with ¼ tsp of salt and a good few grinds of black pepper. Divide the mixture into 2 and form patties. Tip: Press the meat together only as hard as you need to for it to stick. The more loosely packed the meat the better the burger!


Split your demi-brioche buns in half and toast them lightly in a dry pan or under the grill.


Heat 1 tbsp of olive oil in a pan, add the onions and cook over a medium heat for 3 mins. Add the mushrooms and continue to cook for 5 mins or until soft. Add the garlic for the final minute of cooking along with ¼ tsp of salt and some pepper. Remove from the pan and keep warm.


Heat a further ½ tbsp of olive oil on medium-high heat in the pan. Once hot, gently add your burgers and cook for around 3-4 mins on each side. Top each with a slice of cheese for the final minute of cooking. Add 1 tbsp of water to the pan and cover with a lid to create steam to melt the cheese.


Pile the mushroom mixture onto the bun, top with the burger and then the salad leaves. Serve with the potato wedges and enjoy!