Tempura Portobello Burgers with Gouda
plus Spicy Mayo, Tomato & Roasted Potato Wedges
- Eggs
- Milk
- Wheat
Golden tempura-battered portobello caps are topped with creamy Gouda and spicy mayo in this show-stopping veggie burger! Crispy-outside, fluffy-inside potato wedges and fresh sliced tomato complete this comforting meal.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Eggs, Milk, Wheat)
2 slice
Gouda Cheese
(Contains: Milk)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
2 unit
Portobello Mushrooms
2 teaspoon
Hot Sauce
Not included in your delivery
6 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges.
-
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
Trim and slice tomato into ¼-inch-thick rounds. Season with salt and pepper.
-
In a small bowl, combine mayonnaise and as much hot sauce as you like.
-
Place 2 TBSP tempura batter mix and 1 tsp salt in a shallow dish (4 TBSP tempura batter mix and 2 tsp salt for 4 servings). Add portobellos and flip to coat thoroughly.
- Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
- In a large bowl, whisk together remaining tempura batter mix, remaining Fry Seasoning, ⅓ cup cold water (1 cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake batter-like consistency.
-
Add portobellos to batter and flip to coat thoroughly.
- Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches if necessary, add portobellos. Cook until golden brown and cooked through, 2-3 minutes on the first side; 1-2 minutes on the second side. TIP: Spoon hot oil over mushrooms for an evenly crispy exterior.
-
Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper; top with gouda.
-
Halve buns and toast until golden brown. Spread buns with as much spicy mayo as you like.
-
Fill with portobellos and sliced tomato.
-
Divide burgers and potato wedges between plates and serve. Serve any remaining spicy mayo on the side for dipping.
