Portobello beef burger and wedges
Nutrition Info.(per serve)
- 400g Agria potatoes, scrubbed and sliced lengthwise into wedges
- 1 tablespoon canola oil
- 300g lean beef mince
- 2 cloves garlic, crushed
- 2 large portobello mushrooms, stalk removed and finely diced
- ½ cup reduced-fat cheddar cheese, grated
- 2 tablespoons fresh thyme, chopped
- 4 wholegrain burger buns, halved and toasted
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons tomato relish
- Burger fillings: ½ head lettuce, 2 cups sliced tomato, 1 small onion, sliced into rings
Total fat 14g
Saturated fat 4g
Dietary fibre 9g
1 Preheat oven to 220°C. Line a large baking tray with baking paper. In a large pot of cold, salted water, place wedges. Bring to the boil, reduce heat and simmer for 10 minutes. Drain well, place wedges on baking tray and drizzle with oil. Place in hot oven and cook for 15-20 minutes, until golden brown.
2 Meanwhile, in a large bowl, combine mince, garlic, mushrooms, cheese and thyme.
3 Heat a large non-stick frying pan over medium-high. Form the beef mix into 4 patties and cook for about 5 minutes each side, until browned and cooked through.
4 Spread mayonnaise on toasted burger bun bases. Place patties on buns. Top with burger fillings and relish, then bun lids. Serve with wedges on the side.
Make it gluten free: Serve with gluten-free bread rolls and check mayonnaise and relish are gluten free.
Make it vegan: Substitute grated tempeh or TVP for beef mince. Use a vegan cheddar alternative. Try Pams tartare sauce instead of mayonnaise and check the buns are vegan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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