Beef Burgers with Creamy 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.
Tags:
Family Friendly
Allergens:
Wheat
•Milk
•Egg
•Soya
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
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
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3642 kJ
Energy (kcal)871 kcal
Fat34.3 g
of which saturates16.8 g
Carbohydrate102.5 g
of which sugars13.6 g
Dietary Fiber0.2 g
Protein42.8 g
Cholesterol0 mg
Salt3.14 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- 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.
2
- 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 (per 2P). 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.
3
- Meanwhile, in a large bowl, combine the breadcrumbs, 2 tsp water (per 2P) and ¼ tsp salt (per 2P).
- 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.
4
- 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.
5
- 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!
6
- To assemble the burgers, spread a spoonful of mushroom sauce over each base bun.
- Top with the beef burger, remaining mushroom sauce and sliced tomato.
- Close with the top bun.
- Serve with the chunky potato wedges alongside.
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