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Mushroom mozzarella burgers with sweet potato wedges
Mushroom mozzarella burgers with sweet potato wedges
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in savory mushroom burgers topped with crispy pancetta and gooey melted cheese.
Ingredients:
  • 800g orange sweet potato, scrubbed, cut into wedges
  • 56.88 gm olive oil
  • 1 large brown onion, thinly sliced
  • 20.00 ml balsamic vinegar
  • 4 large flat mushrooms, stems removed
  • 4 thin slices pancetta
  • 100g piece mozzarella, sliced
  • 4 ciabatta rolls, split
  • 40g baby rocket
  • 1 large tomato, thinly sliced
  • 40.00 ml small fresh basil leaves
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Arrange sweet potato on a baking tray lined with parchment paper. Drizzle with 1 tablespoon of oil and season with salt and pepper. Make sure the sweet potatoes are coated well. Bake for 30-35 minutes until they are golden and tender.
  • Heat a barbecue hotplate over medium-high heat, then drizzle half of the remaining oil onto it. Cook the onion for 5 minutes until golden, then drizzle with vinegar and cook for 1 more minute until the vinegar almost evaporates and the onion softens. Transfer the onion to a bowl.
  • Drizzle the hotplate with the remaining oil and add the mushrooms and pancetta. Cook while turning occasionally for 3 to 4 minutes until the pancetta is crispy and the mushrooms are tender. Move the pancetta to a plate. Place the mushrooms, stem-side up, on the hotplate and top them with mozzarella slices. Cook for 2 to 3 minutes until the cheese is melted. Transfer everything to a plate.
  • On serving plates, layer rocket, tomato, pancetta, mushrooms, onion, and basil on roll bases. Season with salt and pepper. Top with roll tops to create burgers. Serve with sweet potato wedges.

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