Beef, Leek, and Mushroom Burger with Roasted Root Vegetables
Beef, Leek, and Mushroom Burger with Roasted Root Vegetables
Ingrediënten
For the Roasted Root Vegetables:
- 1 leek sliced, plus ½ a leek, finely chopped
- 10 mushrooms finely chopped
- 2 sprigs of fresh thyme chopped
- 5 tablespoons olive oil
- 1 potato peeled, chopped
- 1 sweet potato peeled, chopped
- ½ a butternut pumpkin peeled, chopped
- 1 carrot peeled, chopped
- 1 red onion peeled, roughly chopped
- 2 garlic cloves peeled, finely chopped
- 1 sprig of fresh rosemary chopped
- Sea salt and freshly ground black pepper
For the Beef Burgers:
- 420 g 15oz lean minced beef
- 1½ tablespoons fresh gluten-free breadcrumbs
- Sea salt and freshly ground black pepper
For Serving:
- Homemade mustard mayo
- Mixed green vegetables of your choice
Serves 4 | Calories: 538 per serving
Prep Time: 15 mins | Cook Time: 50-60 mins |
Instructies
For the Roasted Root Vegetables:
- Preheat your oven to 180°C (356°F).
- In a baking dish, combine the sliced leek, chopped mushrooms, fresh thyme, and season with salt and freshly ground black pepper.
- Drizzle 3 tablespoons of olive oil over the top.
- Bake in the oven for 15-20 minutes until the vegetables are soft and browned.
- Remove from the oven and set aside.
- Bring a saucepan of water to a boil.
- Add the remaining ½ a leek, chopped potato, sweet potato, pumpkin, and carrot.
- Boil for 5 minutes, then drain the vegetables and place them in a baking dish.
- Add the red onion, finely chopped garlic, and chopped rosemary.
- Drizzle the remaining olive oil over the top and mix to coat.
- Bake in the oven for 20 minutes.
For the Beef Burgers:
- In a bowl, combine the lean minced beef, fresh gluten-free breadcrumbs, and season with salt and freshly ground black pepper.
- Mix with your hands until evenly combined.
- Add the leek and mushroom mixture and mix again.
- Divide the beef mixture into four portions and shape them into burger patties.
- Flatten each burger patty to ensure they are even.
To Assemble and Serve:
- After baking the vegetables for 20 minutes, remove them from the oven.
- Create small spaces between the vegetables and nestle the beef burgers in the gaps.
- Return the dish to the oven and bake for an additional 20-25 minutes, turning the burgers over halfway through the cooking process.
- Place a spoonful of homemade mustard mayo on top of each burger and add two cooked green beans if desired.
Notes / Tips / Wine Advice:
Serve your delicious beef, leek, and mushroom burgers with the roasted root vegetables and mixed green vegetables of your choice.
Enjoy this hearty and flavorful meal!
