Beef Burgers in Mushroom Sauce
with homemade chunky wedges
These burgers are super moist and full of flavour, not only because of the juicy pan-fried beef but also because of the rich and creamy mushroom sauce that adorns it.
The quantities provided above are averages only.
Ingredients
240 grams
Irish Beef Mince
1 pack(s)
Breadcrumbs
(Contains Wheat)
150 grams
Mushrooms
600 grams
Potatoes
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Garlic
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 unit(s)
Tomato
2 sachet(s)
Ketchup
(Contains Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wedges (no need to peel).
- Pop them onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms.
- Place a pot over medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms until softened, 4-5 mins.
- Add the creme fraiche, garlic, Worcester sauce and 25ml water (double for 4p). Bring to the boil.
- Simmer until the mushrooms are softened and the sauce has thickened, 6-8 mins. Season to taste with salt and pepper. Set aside and cover to keep warm.
- Meanwhile, in a large bowl, combine the breadcrumbs, 2 tsp water and ¼ tsp salt (double both for 4p).
- Add the beef mince, season with pepper and mix everything together by hand.
- Roll into evenly-sized balls, then shape into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
- Turn every 2-3 mins, adjusting the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- Once cooked, remove the pan from the heat.
- Place some cheese on top of each burger then cover the pan and set aside (off the heat) until the cheese melts, 3-4 mins.
- When everything is almost ready, pop the buns into the oven to warm through, 1-2 mins.
- Thinly slice the tomato.
TIP: Keep an eye on the buns so they don't burn!
- To assemble the burgers, spread a spoonful of mushroom sauce over each base bun.
- Top with the beef burger, ketchup, remaining mushroom sauce and sliced tomato.
- Close with the top bun.
- Serve with the chunky potato wedges alongside.
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