with Balsamic Onions, Baby Leaves and Rosemary Wedges
Fry off portobello mushrooms before baking with veggie burgers and goat's cheese to make a delicious vegetarian alternative to a burger. Serve up with rosemary wedges and add even more flavour with caramelised balsamic onions.
Allergens
Utensils
Tags
Potatoes
450 grams
Dried Rosemary
1 sachet(s)
Red Onion
1 unit(s)
Balsamic Vinegar
24 milliliter(s)
Portobello Mushrooms
2 unit(s)
Goat's Cheese
75 grams
Burger Buns
2 unit(s)
Unconventional Plant-Based Burgers
2 unit(s)
Baby Leaf Mix
50 grams
Sugar
0.5 tsp
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, sprinkle over the dried rosemary, 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, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add half the balsamic vinegar and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Transfer to a small bowl and set aside. Wipe out your (now empty) pan.
Remove the stems from the portobello mushrooms (but leave the mushrooms whole).
Return the frying pan to medium-high heat with a drizzle of oil.
Once hot, add the mushrooms and season with salt and pepper. Fry until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.
About 10 mins before the wedges are cooked, move them to the middle shelf of the oven.
Transfer the mushrooms, cup-side up, to another lightly oiled baking tray. Divide the goat's cheese between them, then bake on the top shelf until the cheese has melted, 8-10 mins.
When the mushrooms have cooked for 3-4 mins. Place the burgers alongside the mushrooms. Bake on the middle shelf until browned, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, halve the burger buns. For the last 3-4 mins, add them to the oven to toast and warm through.
Carefully drain any excess liquid from the portobello mushrooms.
Meanwhile, pop the remaining balsamic vinegar and a drizzle of olive oil into a bowl. Season with salt and pepper, then mix together.
Just before the burgers and mushrooms are ready, add the baby leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, top the base of each bun half with a veggie burger, cheesy mushroom, some caramelised onions and a handful of baby leaves, then sandwich shut with the bun lid.
Serve with the wedges and remaining baby leaves alongside.
3055
kJ
Energy (kJ)
730
kcal
Energy (kcal)
25.8
g
Fat
13.1
g
of which saturates
92.7
g
Carbohydrate
16.2
g
of which sugars
11.7
g
Dietary Fibre
32.1
g
Protein
2.31
g
Salt
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