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PLT (Portobello, Lettuce & Tomato)

PLT (Portobello, Lettuce & Tomato)

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

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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...)

Tags:Veggie
Allergens:MilkWheatEggsSoy

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Portobello Mushrooms

2 unit

Roma Tomato

1 unit

Red Onion

1 unit

Sweet Potato

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

½ cup

Mozzarella Cheese

(ContainsMilk)

1 head

Boston Lettuce

1 sprig

Basil

2 tablespoon

Mayonnaise

(ContainsEggs)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2941.3520000000003 kJ
Calories703 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pan
Small Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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!)

3

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.

4

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.

5

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.

6

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!