Portobello Mushroom, Halloumi & Sticky Onion Burger
with Herby Fries & Truffle Mayo
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Do you want a game-changing portobello mushroom burger? This fancy version will do the trick! There’s the classic additions of gooey Cheddar cheese and saucy caramelised onion, but the real ace in the hole is the truffle mayo layered on the buns - it’s a sure-fire win.
Ingredients
1 sachet
Garlic & Herb Seasoning
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1 packet
Italian Truffle Mayonnaise
(Contains: Wheat, Gluten, Eggs; )
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2 packet
Potato
1 packet
baby spinach & rocket mix
1
Portobello Mushrooms
1 sachet
Thyme
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• While the fries are cooking, thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
- Remove the stems from portobello mushrooms.
- Cut halloumi into 1cm-thick slices.
- Wipe out the frying pan, then return to medium-high heat, with a drizzle of olive oil.
- Cook mushrooms, turning occasionally, until softened and most of the water has evaporated, 10-12 minutes. Transfer to a plate lined with paper towel.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Gently press down on the mushrooms with the back of a spatula to squeeze out excess water.
• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice cucumber. • In a medium bowl, combine a drizzle of olive oil and vinegar. Add spinach & rocket mix and cucumber, season to taste and toss to coat.
• Spread the bun bases with Italian truffle mayonnaise. • Top with portobello mushroom, halloumi, some caramelised onion and cucumber salad. • Serve with fries and remaining cucumber salad. Enjoy!
