Double Stacked Monterey Mushroom Melt Burgers

Name: Double Stacked Monterey Mushroom Melt Burgers with Tomato Chutney and Crispy Dippers
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 500 g Ground Beef; 2 unit(s) Ciabatta Roll; 3 unit(s) Russet Potato; 227 g Mushrooms; 56 g Arugula and Spinach Mix; 3 unit(s) Tomato; 1 cup Monterey Jack Cheese, shredded; ⅓ cup Panko Breadcrumbs; 1 tbsp Red Wine Vinegar; 2 tbsp Whole Grain Mustard; 4 tbsp Mayonnaise; 14 g Zesty Garlic Blend; tbsp Oil*; tsp Sugar*; g Salt*; tsp Pepper*

with Tomato Chutney and Crispy Dippers

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There's no double trouble here, only double the dinnertime satisfaction! Tender sautéed mushrooms and a tangy DIY whole grain mustard-tomato chutney do heavy lifting to level up this super-stacked burger experience.

Allergens:

Hvede

•Gerste

•Milk

•Senf

•Egg

•Schwefeldioxide und Sulfite

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 Time40 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

500 g

Ground Beef

2 unit(s)

Ciabatta Roll

3 unit(s)

Russet Potato

227 g

Mushrooms

56 g

Arugula and Spinach Mix

3 unit(s)

Tomato

1 cup

Monterey Jack Cheese, shredded

⅓ cup

Panko Breadcrumbs

1 tbsp

Red Wine Vinegar

2 tbsp

Whole Grain Mustard

4 tbsp

Mayonnaise

14 g

Zesty Garlic Blend

Not included in your delivery

tbsp

Oil*

tsp

Sugar*

Salt*

tsp

Pepper*

Nutrition Values

Calories1580 kcal

Fat77 g

Saturated Fat28 g

Carbohydrate134 g

Sugar10 g

Dietary Fiber12 g

Protein86 g

Cholesterol225 mg

Sodium1780 mg

Trans Fat2 g

Potassium3150 mg

Calcium550 mg

Iron14 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

•Measuring Spoons

•Small pot

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/2-inch wedges. To an unlined baking sheet, add potatoes, half the Zesty Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.) 4 P NOTE?

Thinly slice mushrooms.
Cut tomato into 1/2-inch pieces.
In a small bowl, combine mayo and half the mustard.
Heat a small pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, and tomatoes. Cook for 2-3 min, stirring often until tender.
Add vinegar, remaining mustard, 2 tsp (4 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook for 3-4 min, stirring occasionally until jammy.

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) butter and mushrooms. Season with salt and pepper. Cook for 4-6 min, stirring often until tender and golden.
Transfer mushrooms to a plate. Wipe out pan.
While mushrooms cook, to a medium bowl, add beef, panko and 1/4 tsp (1/2) tsp) salt. Season with pepper. Form mixture into 2 (4) 5-inch-wide patties.

Reheat pan over medium high.
When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
Sprinkle cheese over patties. Cover the pan loosely with a lid or foil and cook about 1 min, until cheese melts.
Transfer to a plate, then cover to keep warm.

While burgers cook, halve buns.
On an unlined baking sheeet arrange buns, cut-sides up.
Toast buns in the ___ of the oven for 3-4 min until golden. (TIP: Keep an eye on buns so they don't burn!)
Spread half the aioli over bottom buns
Spread tomato chutney over top buns.