Classic Cheesy Mushroom Burger
with Onion Marmalade, Wedges and Salad
Sausages are a lazy cook's best friend. Take off their skins and you have ready-seasoned meat that's good for all sorts of things. Break it up into mince and use as the base for a pasta sauce or roll it into meatballs (cheatballs!). In this recipe, it makes a banger of a burger. Popping a lid on the pan while you cook them keeps everything super juicy and gives you perfectly melted cheese.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Portobello Mushrooms
60 grams
Mature Cheddar Cheese
(Contains Milk)
40 grams
Onion Marmalade
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole).
Grate the cheese.
Pop the onion marmalade into a small bowl and break it up with a spoon.
Cut the tomato into 2cm chunks.
Heat a drizzle of oil in a large frying pan on high heat.
Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper.
Transfer them, stem-side up, to a medium baking tray.
Fill the mushrooms with the onion marmalade and cheese, then bake them on the middle shelf of your oven until the cheese has melted, 8-10 mins.
While the mushrooms cook, in a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes to the dressing and toss to coat.
Halve the burger buns.
When everything is nearly ready, pop them into the oven to warm through, 2-3 mins.
When everything's ready, add the baby leaves to the tomatoes and toss to coat.
Pop the cheesy mushrooms into the buns and serve on your plates with the wedges and salad alongside.
Enjoy!
