Double Stacked Monterey Mushroom Melt Burgers
with Tomato Chutney and Crispy Dippers
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.
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.
Ingredients
500 g
Ground Beef
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
3 unit(s)
Russet Potato
227 g
Mushrooms
56 g
Arugula and Spinach Mix
3 unit(s)
Tomato
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
14 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
g
Salt*
tsp
Pepper*
Nutrition Values
Utensils
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.
- Stack bottom buns with patties, mushrooms, spring mix and top buns.
- Divide burgers and wedges between plates.
- Serve remaining chutney and aioli on the side for dipping.
