Portobello & cheddar burger with truffles
NUMBER OF GUESTS
2 people
DIFFICULTY
AVERAGE
PREPARATION TIME
15 minutes
BUDGET
Weak
COOKING TIME
25 minutes
TOTAL TIME
40 minutes
KIT Signorini TARTUFI
Summer Truffle Cheddar Cheese Sauce 2% 3% Summer Truffle Mayonnaise Flavored
to have at home
½ red onion 500g potatoes
2 tsp paprika
1 clove of garlic
½ beetroot
2 portobello mushrooms
2 burger buns
Parsley
Rocket
Preparation
1. Preheat the oven to 200°C fan-assisted. Cut the red onion into rounds. Wash the potatoes well and cut them into 1.5 cm thick chips. On a baking tray covered with baking paper, mix them with the paprika, a drizzle of olive oil, salt and pepper. Place the red onion next to it. Drizzle with a drizzle of olive oil, salt and pepper. Bake for 18-22 minutes or until the potatoes are golden brown. Stir halfway through cooking.
2. Chop the garlic. Strip and chop the parsley and chives separately. In a salad bowl, mix the garlic, half the parsley and a drizzle of olive oil. Season with salt and pepper. Add the whole portobello mushrooms. Mix and leave to marinate until cooked. Peel the beetroot and cut it into very thin slices of 1-2 mm. Salt and pepper them on your board.
3. Cut the burger buns in half. Bake them for 2-4 minutes next to the potatoes. In a small bowl, mix the truffle mayonnaise with the chives, and 1 teaspoon of water per person. Season with salt and pepper.
4. Melt the butter in a frying pan over medium-high heat. When it foams, brown the portobellos for 1-3 minutes on the stem side, then 1-3 minutes on the full side. Deglaze with ½ tsp of dark balsamic vinegar per person. Spread 1 tbsp of truffle and chive mayonnaise on the base of the buns. Place the portobello on top, hollow side up. Top with truffle cheddar. Bake the burgers for 1-3 minutes or until the truffle cheddar melts.
5. Meanwhile, in the salad bowl in which the portobellos were marinating, make a vinaigrette by mixing the mustard with a drizzle of olive oil and black balsamic vinegar. Season with salt and pepper. Just before serving, add the rocket and lamb's lettuce mixture with the rest of the parsley. Mix well.
6. Once the truffle cheddar has melted, arrange the red onion rings, then 1-2 beetroot rings per person on the portobello. Spread 1 tbsp of truffle mayonnaise on the top of the buns, then close the burger. Serve the potatoes, burger and remaining truffle mayonnaise on plates with the salad.
