Give the buns a minute in the oven before serving. It will make all the difference!
^Denotes a staple ingredient, not supplied by Green Dinner Table.
Portobello burgers with olive aioli, organic greens and dill vinegar chips
Cook time: 1 hour (including potato soaking)
couple, family
Ingredients
Ingredient
Couple
Family
Agria (yellow) potatoes
Couple
AllFamily
AllVinegar^
Couple
1 1/2 cupsFamily
2 1/4 cupsDried dill
Couple
1 packetFamily
1 packetGarlic
Couple
2 clovesFamily
3 clovesMushroom marinade
Couple
1 pottleFamily
1 pottlePortobello mushrooms (flat brown ones)**
Couple
1 bagFamily
1 bagCherry tomatoes
Couple
1 bagFamily
1 punnetBuns
Couple
4Family
6Organic mesclun
Couple
1 packetFamily
1 packetOlive aioli
Couple
1 pottleFamily
1 pottleInstructions
1
Add the vinegar and dried dill to a bowl. Cut the potatoes into chips, add to the vinegar, then top up with cold water so the water is just above the potatoes. Allow to sit for at least 15 minutes.
2
Mince the garlic and add to the mushroom marinade. Lay the mushrooms on a baking tray and spoon the marinade on top.
3
Preheat oven to 180 degrees Celsius.
Get a few oven trays ready for the chips.
4
Strain the chips and place back in a dry bowl. Using a tea towel or paper towel as a glove, dry the chips a little. Toss the chips with oil and a good pinch of salt. Bake in a single layer for 25 to 30 minutes flipping once or twice, until golden and crispy.
5
After the chips have been roasting for about 15 minutes, add the mushrooms to the oven and roast for about 12 minutes, or until tender.
6
While the mushrooms are roasting, cut the cherry tomatoes into quarters.
Toast the buns.
7
Spread both sides of the bun with aioli, then top with mesclun, tomatoes and roast mushrooms.
Serve with the dill vinegar chips on the side with your favourite sauce.
