Hamburger with Creamy Portobello Sauce
with garlic mash & carrot fries
You may be surprised to learn that carrots weren’t always orange! Ancient carrots came in purple, yellow, red, and white. The orange variety was first cultivated in the Netherlands in the 17th century.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
¾ 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
Utensils
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.
- Serve the burger with the garlic mash.
- Top with the creamy portobello sauce and serve the carrot fries alongside.
