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Rosemary Mushroom Burger & Fries

Rosemary Mushroom Burger & Fries

with Creamy Pesto Dressing & Parmesan Crisps

Vegetarian
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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 brush with rosemary-infused oil and top them with oven-baked Parmesan crisps to create a dinner that's so much better than the local burger joint.

Tags:Veggie
Allergens:MilkGlutenSoyEggs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bunch

rosemary

1

tomato

1

brown onion

½ head

cos lettuce

1 clove

garlic

2

portabello mushrooms

1 packet

grated Parmesan cheese

(ContainsMilk)

2

butter burger buns

(ContainsMilk, Gluten, Soy, EggsMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 packet

creamy pesto dressing

(ContainsMilk)

Not included in your delivery

tbs

olive oil

¼ tsp

salt

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3282 kJ
Fat42.3 g
of which saturates13.4 g
Carbohydrate74 g
of which sugars12.8 g
Dietary Fibre0 g
Protein22.6 g
Cholesterol0 mg
Sodium1027 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the fries are baking, pick and finely chop the rosemary leaves. In a small bowl, combine the rosemary, the salt and a good drizzle of olive oil. Set aside. Thinly slice the tomato and brown onion. Shred the cos lettuce (see ingredients). Finely chop the garlic. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

3

Heat a large frying pan over a medium-high heat. Remove the stems from the portabello mushrooms, then brush the mushrooms all over with the rosemary oil. Cook the mushrooms, turning occasionally, until softened and most of the liquid has evaporated, 15 minutes. Transfer to a plate lined with paper towel. TIP: Gently press down on the mushrooms with a spatula to squeeze out excess liquid.

4

While the mushrooms are cooking, place the grated Parmesan cheese in even circular piles (about the same size as your buns) on a second oven tray lined with baking paper. Bake until the cheese is golden and crisp at the edges, 8-10 minutes. Remove from the oven and set aside. TIP: Keep an eye on them, they can burn quickly! TIP: The Parmesan crisps will become crispy as they cool.

5

Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Cook the onion, stirring, until softened, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. 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. Spread the base with some creamy pesto dressing, then top with the rosemary portabello mushrooms, onion, Parmesan crisps, tomato slices and cos lettuce. Serve with the fries.