Hamburger with Creamy Portobello Sauce

Name: Hamburger with Creamy Portobello Sauce with garlic mash & carrot fries
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 400 g Potatoes; 1 piece Yellow carrot; 1 piece Carrot; 2 piece Portobello mushroom; ½ piece Onion; 1 piece Garlic; 2 piece Hamburger from Meatier; ½ sachet(s) Yellow mustard seeds; 150 g Cooking cream; [Plant-based] milk; 2 teaspoon Red wine vinegar; 1 tablespoon Sunflower oil; 3 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 1 teaspoon Flour; to taste Salt and pepper

with garlic mash & carrot fries

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Yellow carrots are an ancient variety of carrot, rich in lutein and beta-carotene, giving them their sunny colour. Unlike orange carrots, which were cultivated later, yellow carrots offer a more mild sweetness.

Allergens:

Mosterd

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

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: Mosterd May be present: Melk (inclusief lactose), Ei, Selderij, Soja, Gluten, Sesamzaad)

¼ sachet(s)

Yellow mustard seeds

(Contains: Mosterd)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

Not included in your delivery

[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

Energy (kJ)3766 kJ

Calories900 kcal

Fat58.4 g

Saturated Fat29.3 g

Carbohydrate59 g

Sugar12.8 g

Dietary Fiber12.4 g

Protein29.1 g

Salt2.2 g

Potassium1064.6 mg

Calcium37.8 mg

Iron1.1 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

•Bowl

•Pan

•Baking Sheet with Baking Paper

•Potato Masher

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan for the potatoes.
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.

Peel or thoroughly wash the potatoes and cut into rough chunks.
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 of milk or the cooking liquid.
Season to taste with salt and pepper, then 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 3 - 4 minutes per side, 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, then allow to thicken and reduce for 1 - 2 minutes.