Mexican-Style Pulled Mushroom Burger With Paprika Fries
Thanks to our spicy cumin and oregano dry rub, this succulent flat white mushroom burger is packed with Mexican-inspired flavours. Serve in a ciabatta bun with salad leaves, tomato, and paprika fries to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Cut your potatoes (skins on) into fries
Add the fries to a baking tray (or two!) with a drizzle of vegetable oil, a pinch of salt and your ground smoked paprika and give everything a good mix up
Put the tray[s] in the oven for 25-30 min or until golden and crispy – these are your paprika fries
Whilst the fries are cooking, boil half a kettle
Add your ground cumin, dried oregano, chilli flakes (can't handle the heat? Go easy!) and a generous pinch of salt and pepper to a board
Gently stir it all together – this is your spice mix
Lightly splash your flat white mushrooms with water, then add to the board and turn several times until coated in the spice mix
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat
Once hot, add the coated mushrooms and cook for 3-4 min on each side or until starting to brown
While the mushrooms are cooking, dissolve your tomato paste in 150ml [200ml] [250ml] boiled water – this is your tomato stock
Grate your cheddar cheese
Combine your mayo and white wine vinegar in a small bowl and set aside for later – this is your zingy mayo
Once the mushrooms have browned, add the tomato stock and cook, covered, for 12-13 min or until the liquid has reduced and the mushrooms have softened
Meanwhile, cut your ciabatta[s] in half and add them to a tray, cut-side up
Put the tray in the oven for 5 min or until warmed through and slightly crispy
Wash your lettuce, then remove 2 outer leaves per person (save these for your burger!) and shred the inner core
Dice your tomato[es]
Once the mushrooms are cooked, transfer to a clean board and shred apart, using two forks
Return the pulled mushroom to the pan and mix it all up until fully coated in the sauce
Return the pan to a medium heat, top the pulled mushroom with the grated cheese and cook, covered, for 1 min further or until melted – this is your Mexican-style pulled mushrooms
Fill the warmed ciabatta with the lettuce leaves, Mexican-style pulled mushrooms and zingy mayo – these are your Mexican-style pulled mushroom burgers
Serve the Mexican-style pulled mushroom burger with the paprika fries, shredded lettuce and diced tomato to the side
Drizzle any remaining zingy mayo over the lettuce and tomato
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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