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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 Box
Allergens:EggGlutenSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

½ cup(s)

Onion

2 unit(s)

Garlic Clove

2 cup(s)

Button Mushrooms

3 cup(s)

Potato

450 grams

Beef Mince

4 unit(s)

Brioche Bun

(ContainsEgg, Gluten, Soya, Milk)

4 unit(s)

Cheese

(ContainsMilk)

2 cup(s)

Steve's Leaves

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Tray
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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

5

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.

6

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.

7

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