Sesame-Crusted Portobello Burger
with Beetroot Relish & Spiced Wedges
- Sesame
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Wheat
Serve up a hearty burger made with a golden "patty" of sesame-coated haloumi! A smear of dill-parsley mayo and sweet and tangy beetroot relish turns this veggie dinner into a taste sensation.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
2
Burger Bun
(Contains: Wheat, Gluten, Eggs, Milk, Soy; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Beetroot Relish
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
1 packet
Shredded Cabbage Mix
1 sachet
Kiwi Spice Blend
1
Portobello Mushrooms
Not included in your delivery
1 drizzle
olive oil
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, sprinkle over half the Aussie spice blend and season with salt. • Toss to coat, spread out evenly, then bake until golden, 20-25 minutes.
• While the wedges are baking, grate carrot.
• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sesame seeds, a pinch of salt and the remaining Aussie spice blend. • Coat portobello mushrooms first in the flour mixture, followed by the egg and finally into the sesame breadcrumbs. Transfer to a plate.
• To a second lined oven tray, add crumbed portobello mushrooms. Roast until tender, 20-25 minutes. Transfer to a paper towel-lined plate.
• While portobello mushrooms are cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine shredded cabbage, carrot and a drizzle of olive oil and white wine vinegar. Season to taste.
• Spread burger bases with a layer of dill & parsley mayonnaise. • Top with sesame-crusted portobello mushroom, beetroot relish and some slaw. • Serve with spiced wedges, any remaining slaw and dill-parsley mayonnaise. Enjoy!
