PLT (Portobello, Lettuce & Tomato)
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PLT (Portobello, Lettuce & Tomato)

PLT (Portobello, Lettuce & Tomato)

with Sweet Potato Fries, Tomato-Onion Jam & Basil Aioli

You certainly won't miss the "B" in this ultra-satisfying PLT burger. Roasted Portobello adds umami depth, while slow-cooked tomato jam creates the perfect balance of sweet and savory. Looking to make your sweet potato fried extra delicious? Any leftover aioli makes a great dipping sauce (but you didn't hear that from us...)


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

2 unit

Portobello Mushrooms

2 unit

Roma Tomato

1 unit

Red Onion

1 unit

Sweet Potatoes

2 unit

Brioche Buns

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

1 head

Boston Lettuce

1 sprig


2 tablespoon


(Contains Eggs)

Not included in your delivery

2 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories703 kcal
Energy (kJ)2941 kJ
Fat32 g
Saturated Fat0 g
Carbohydrate90 g
Sugar0 g
Dietary Fiber11 g
Protein20 g
Sodium0 mg
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.


Baking Sheet
Small Bowl


Prepare the sweet potato fries

Preheat oven to 400 degrees. HINT: For extra crispy fries, place the baking sheet in the oven while it's preheating! Peel the sweet-potato and cut into 1/2-inch matchsticks (like French fries!). On a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place in the oven and roast for 20 minutes, tossing half way through, until golden brown and crispy.

Prep tomatoes

Meanwhile, core and seed 1 tomato, then finely chop. Thinly slice the other tomato widthwise. Halve, peel, and thinly slice the red onion. Drizzle the Portobellos with 1 tablespoon olive oil, season with salt and pepper. Place cap side-up on the baking sheet with the potatoes and roast for 10-12 minutes, until tender. (Keep and eye on them, they'll be done before the potatoes!)

Make tomato-onion jam

Meanwhile, make the tomato-onion jam: heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and chopped tomato and cook, stirring often, until jammy, 10-15 minutes. Add a splash of water if the jam becomes too thick. Season with salt and pepper.


While the jam cooks, separate the head of butter lettuce leaves. Slice the brioche buns in half horizontally. Top with the mozzarella cheese, then place in the oven for about 5 minutes, until the cheese is melted.

Prepare the basil aïoli

Make the basil aïoli: chiffonade the basil by stacking the basil leaves on top of each other, then roll them into a cigar, and thinly slice into ribbons. In a small bowl, combine the basil, mayonnaise, and a pinch of salt and pepper.


Assemble the burgers: spread each brioche bun with the basil aïoli and top with a Portobello mushroom, a few tomato slices, tomato-onion jam, and lettuce. Serve with the sweet potato fries to the side. Enjoy!

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