Cheesy Garlic-Herb Mushroom Burger
with Spiced Kumara Fries, Pickled Onion & Slaw- Eggs
- Soy
- Milk
- Gluten
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Sulphites
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!*
Ingredients
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
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2
Butter Burger Buns
(Contains: Eggs, Soy, Milk, Gluten; May be present: Peanuts, Tree Nuts, Sesame, Sulphites)
Not included in your delivery
Olive Oil
¼ cup
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
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.
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.
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!
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.
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.
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.
