Scotch quarter pounders with a delectably rich mushroom cream sauce. Served with vegetable chips to enhance the rustic feel.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • French

    Burgers with Mushroom Cream Sauce and Vegetable Chips

    Recipe Information

    Ingredients
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    2 x 454g packs Specially Selected Scotch Quarter Pounders

    150g White Mushrooms

    200g pack Lighter Soft Cheese with Garlic and Herbs

    25g Butter

    20ml Specially Selected Olive Oil

    30ml White Wine or Chicken Stock

    300g Salad Potatoes

    135g pack Baby Corn

    150ml Sunflower Oil

    Paprika

    Sea Salt and Black Pepper

    Method

    Trim, wipe, halve and slice the mushrooms.

    Sauté them in a frying pan with the butter and olive oil for a couple of minutes.

    Add the soft cheese and white wine or stock, then cook gently until the cheese has melted.

    Season with some black pepper and put to one side while you cook the burgers and vegetables.

    Slice the baby corn in half lengthways and cut the potatoes into thin chips.

    Put them in a heatproof bowl, cover them with boiling water and leave for 10 minutes.

    Drain and pat dry.

    Heat the sunflower oil in a large frying pan or wok.

    Cook the potato chips and sweetcorn in the oil for about 6 minutes, stirring as you go.

    Once cooked, drain well and sprinkle with the paprika, a little sea salt and some black pepper.

    Meanwhile either grill, griddle or BBQ the burgers.

    Gently heat through the sauce.

    Serve the burgers topped with the mushroom sauce, alongside the potato and corn chips.

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