Ultimate Portobello Mushroom Burger with Pesto, Fire Roasted Capsicum & Sweet Potato Fries
- Prep time: 30 minutes
- Calories: 635
- 4 Portobello Mushrooms
- 2 White Knot Roll
- 1 Pack of Watercress
- 100 Grams of Fire Roasted Red Capsicum
- 60 Grams of Pesto Mayonnaise
- 0.15 Kilos of Baby Zucchini
- 350 Grams of Sweet Potato (Small)
- 2 Egmont Sliced Cheese
Pre-Heat Grill & Prepare Ingredients:Preheat a BBQ grill (or pan) on medium heat. Preheat oven to 200°C. Wash the fresh produce. Wipe caps and trim stems from the mushrooms. Drizzle mushrooms with olive oil, season with salt and pepper. Pat dry capsicum and cut into strips. Slice baby zucchini lengthwise in thirds. Peel the sweet potato, then cut into wedges.
Cook Sweet Potato:Place the sweet potato wedges in a single layer, on a lined baking tray (using 2 if required). Drizzle with olive oil. Season with salt and pepper and toss to coat. Roast in the oven about 20-25 minutes, or until browned and tender when pierced with a fork.
Cook Mushrooms & Zucchini:Cook the mushrooms, top-side down, on a medium heat grill plate for 5 minutes. Turn and cook for a further 5 minutes or until tender. Repeat this same process for the zucchini, cooking in batches if necessary. Cover and keep warm.
Prepare Buns:Meanwhile, halve the buns and place on an oven tray. Place a cheese slice on each bun base and melt in the oven for the last 5 minutes of sweet potato wedges cooking time. Transfer to a clean, work surface.
You Plate It:Divide bun bases among serving plates. Build burgers from the cheese base up with watercress, mushroom, zucchini, red capsicum. Top with bun tops spread with pesto mayonnaise. Serve with sweet potato wedges on the side. Enjoy!