Portobello Burgers and Sweet Potato Fries
with Tomato Onion Jam and Avocado
Tired of eating the same old veggie burger? Yeah, us too. That’s why we’ve upgraded the dish with a hearty portobello and a tangy tomato onion jam that’s a zillion times better than boring ketchup. To make your fries extra crispy, do what our chefs do and preheat the oven with the baking sheet inside. Trust us, it’s a game changer.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Portobello Mushrooms
2 unit
Roma Tomato
1 unit
Red Onion
12 ounce
Sweet Potatoes
2 bun
Brioche Buns
(Contains Wheat)
1 unit
Avocado
1 jar
Mayonnaise
(Contains Eggs)
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 425 degrees. Peel the sweet potatoes and cut into ½-inch sticks (like French fries). Toss on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing once, until golden brown and crispy.
Meanwhile, core, seed, and dice 1 tomato. Thinly slice the other tomato. Halve, peel, and thinly slice the onion. Drizzle the portobellos with olive oil, and season on all sides with salt and pepper. Place on another baking sheet with the sweet potatoes and bake 10-12 minutes, until tender.
Meanwhile, heat a drizzle of olive oil in a medium pan over medium heat. Add the onion and diced tomato. Cook, stirring often, until jammy, for 10-15 minutes. Add a splash of water if the jam becomes too thick. Season with salt and pepper.
While the jam cooks, halve, pit, and thinly slice the avocado. Halve the buns, and place in the oven to toast about 5 minutes.
Assemble the burgers: Spread the buns with mayonnaise and the tomato onion jam. Top with the portobellos, sliced tomato, and a few slices of avocado. Serve with the sweet potato fries on the side. Enjoy!
