Mushroom Truffle Burger

Name: Mushroom Truffle Burger
Yield: 10
Ingredients: 280.0g Onions, caramelised; 20.0x Portobello mushrooms, sliced; 100.0ml Olive oil; 20.0g Rosemary, chopped; 20.0g Thyme, chopped; 30.0g Garlic, chopped; 460.0g HELLMANN'S Vegan Mayonnaise 2.4kg; 10.0g Truffle Paste; 10.0x Poppy seed buns, halved; 100.0g Watercress

This is one unapologetically rich and indulgent gourmet burger! We've gone big on the truffle flavours here, and with the rosemary thyme mushrooms, this dish is a real umami hit.

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What you need

Onions, caramelised 280.0 g
Portobello mushrooms, sliced 20.0 x
Olive oil 100.0 ml
Rosemary, chopped 20.0 g
Thyme, chopped 20.0 g
Garlic, chopped 30.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg 460.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg
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Truffle Paste 10.0 g
Poppy seed buns, halved 10.0 x
Watercress 100.0 g

American

Australian

Cafe/Takeaway

Burgers

Casual Dining

Main Meals

Vegetables

This is one unapologetically rich and indulgent gourmet burger! We've gone big on the truffle flavours here, and with the rosemary thyme mushrooms, this dish is a real umami hit.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Mushrooms
- Combine olive oil, rosemary, thyme, and garlic in a bowl. Season. Mix well.
- Brush the sliced portobello mushrooms with the herb mixture.
- Grill the mushrooms until cooked through and nicely charred on both sides.
Truffle Mayo
- Mix HELLMANN'S Vegan Mayonnaise with truffle paste until well combined.
- Season to taste. Set aside.
To Assemble
- Brush the buns with oil and toast on the grill.
- Top with generous heap of caramelised onions, then grilled mushrooms, watercress, and truffle mayo. Serve.