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Cheesy Garlic-Herb Mushroom Burger

Cheesy Garlic-Herb Mushroom Burger

with Spiced Kumara Fries, Pickled Onion & Slaw

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Use nature’s patties – large portabello mushroom cups – in place of meat to make these scrumptious veggie burgers. Give them a little rub with our garlic and herb seasoning and top them with melty Cheddar cheese to create a dinner that's so much better than the local burger joint.

Keep an eye out...Due to recent sourcing challenges, we’ve replaced orange kumara with red kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Veggie
Allergens:EggsMilkGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

red kumara

1 sachet

Louisiana spice blend

½

onion

2

portabello mushrooms

1 sachet

garlic & herb seasoning

1 bag

slaw mix

1 packet

smokey aioli

(ContainsEggs)

1 packet

shredded Cheddar cheese

(ContainsMilk)

2

butter burger buns

(ContainsEggs, Milk, Gluten, SoyMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

Not included in your delivery

Olive Oil

¼ cup

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3209 kJ
Fat36.5 g
of which saturates10.4 g
Carbohydrate95.1 g
of which sugars20.6 g
Protein22.1 g
Sodium2094 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the red kumara (unpeeled) into 1cm fries and place on an oven tray lined with baking paper. Sprinkle over the Louisiana spice blend, season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time.

2

While the fries are baking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside until serving.

3

Heat a large frying pan over a medium heat. Remove the stems from the portabello mushrooms. In a medium bowl, combine the garlic & herb seasoning and a generous drizzle of olive oil. Add the mushrooms and toss to coat. When the pan is hot, cook the mushrooms, turning occasionally, until just softened and most of the liquid has evaporated, 10 minutes. TIP: Gently press down on the mushrooms with the back of a spatula to squeeze out excess liquid. TIP: The spice blend will char slightly in the pan - this adds to the flavour!

4

While the mushrooms are cooking, add the slaw mix and smokey aioli to a second medium bowl. Season with salt and pepper. Toss to combine and set aside.

5

Sprinkle the shredded Cheddar cheese over the mushrooms and reduce the heat to low. Cover the pan with a lid or foil and cook until the cheese has melted, 3-5 minutes. Transfer to a plate lined with paper towel. While the cheese is melting, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.

6

Slice the burger buns in half. Drain the pickled onion. Build your burgers by topping the buns with the slaw, 1/2 the pickled onion and a cheesy garlic-herb mushroom. Serve with the spiced kumara fries and remaining pickled onion.