Hamburger with Creamy Portobello Sauce
with garlic mash, truffle-style olive oil & carrot fries
Portobello is a true superfood, not only in nutritional value but also in size! They're loaded with vitamin B and can be up to 15 cm wide!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Yellow carrot
½ piece
Carrot
1 piece
Portobello mushroom
¼ piece
Onion
½ piece
Garlic
1 piece
Hamburger from Meatier
(Contains Mustard May be present Milk, Egg, Celery, Soy, Gluten, Sesame)
¼ sachet(s)
Yellow mustard seeds
(Contains Mustard)
50 milliliters
Heavy cream
(Contains Milk)
4 milliliters
Truffle-style olive oil
Not included in your delivery
1
[Plant-based] milk
1 teaspoon
Red wine vinegar
½ tablespoon
Sunflower oil
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan for the potatoes. Peel or thoroughly wash the potatoes and cut into rough pieces. Cut the carrots into fries of around 1 - 2cm thickness and transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake for 25 - 35 minutes.
Finely dice the portobello. Chop the onion and peel the garlic clove. Boil the potatoes for 10 minutes, then add the garlic clove and cook for 5 more minutes until done. Reserve some of the cooking liquid, then drain.
Mash the potatoes with the garlic clove, a knob of butter and a splash or milk or the cooking liquid. Season to taste with salt and pepper and set aside to keep warm over a low heat.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the burger for 2 - 3 minutes per side or until done, then remove from the pan and set aside under aluminum foil.
Melt a generous knob of butter in the same pan over medium-high heat. Fry the onion with the portobello and mustard seeds for 3 - 4 minutes, then deglaze with the red wine vinegar. Stir in the flour and cook for 1 minute or until the vinegar has evaporated, then add the cream and season with salt and pepper. Mix well and allow to thicken and reduce for 1 - 2 minutes.
Serve the burgers with the garlic mash and drizzle over the truffle-style olive oil. Top with the creamy portobello sauce and serve the carrot fries alongside.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.