Portobello and Beef Burger stack
with caramelized onion and bacon jam, potato wedges and truffle mayo
Allergens:
Soy
•Wheat
•Milk
•Egg
•Mustard
•Oats
•Rye
•Sesame
•Barley
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time45 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Ground Beef
100 g
Bacon Strips
2 unit(s)
Artisan Bun
1 unit(s)
Yellow Onion
300 g
Yellow Potato
½ cup
Cheese Curds
8 tbsp
Mayonnaise
2 g
Truffle Sea Salt
2 tbsp
Italian Breadcrumbs
1 tbsp
Red Wine Vinegar
2 unit(s)
Portobello Mushroom
1 tbsp
Brown Sugar
Nutrition Values
Calories1410 kcal
Fat100 g
Saturated Fat28 g
Carbohydrate81 g
Sugar15 g
Dietary Fiber7 g
Protein49 g
Cholesterol195 mg
Sodium1730 mg
Trans Fat1.5 g
Potassium1550 mg
Calcium350 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Small Bowl
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then quarter.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
2
- Pull stems off mushroom caps and discard.
- Brush inside and outside of mushroom caps with 1 tsp (2 tsp) oil. Arrange caps on an unlined baking sheet, top-side down. Bake for 10-12 min in the middle of the oven, until fork-tender.
- In a small bowl, add mayo and half the truffle salt. Season with pepper, then stir to combine.
3
- Meanwhile, to a medium bowl, add beef and italian breadcrumb. Season with salt and pepper, then mix to combine.
- Form mixture into two (four) 5-inch-wide patties.
4
- Heat a large non-stick pan over medium heat.
- Cut bacon crosswise into 1/4-inch strips on a plate. (TIP: Use kitchen shears to cut bacon with ease.)
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and diced bacon. Cook, stirring occasionally, until onions brown and bacon is cooked through, 5-7 min.** Carefully drain excess fat.
- Add 2 tbsp (4 tbsp) water, vinegar and brown sugar. Cook, stirring often, until reduced, 1-2 min. Season witth salt and pepper.
- Carefully wipe the pan clean.
5
- Reheat the same pan over medium-high.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook the patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Remove from heat. Sprinkle half the cheese over top. Cover to melt cheese onto patties. (TIP: If it doesn't melt quickly, reheat covered pan over low heat. Cook until cheese melts.)
- Transfer patties to a plate. Cover to keep warm.
6
- Meanwhile, halve buns, then arrange on a parchment-lined baking sheet on the bottom rack of the oven, cut-side up.
- Sprinkle remaining cheese on bottom buns.
- Toast until buns are golden-brown and cheese melts, 3-4 min. (TIP: Keep an eye on them so they don't burn.)
- Spread half the truffle mayo on top buns. Stack bacon jam and patties on bottom buns. Close with top buns.
- Serve burgers with potato wedges and remaining truffle mayo for dipping.
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