There’s a reason why you can’t spell the word ‘burger’ without the word ‘urge’, Chef! So, if you’ve been craving a golden toasted burger bun, layered with salty emmental cheese crowning a juicy beef burger patty, a rich Savanna Neat, mushroom, & truffle oil sauce, and crispy potato wedges, we’ve got you covered, South Aahhhh! Best enjoyed with an ice-cold Savivi.
Savanna’s Mushroom & Beef Burger
Savanna’s Mushroom & Beef Burger
with Savanna Neat
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Burger Bun
- Burger Buns
- Button Mushrooms
- Creme Fraiche
- Emmental Cheese
- Free-range Beef Burger Patties
- Free-range Beef Burger Patty
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Onion
- Onions
- Potato
- Savanna Neat
- Savannas Neat
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MMMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
NEAT FLAVOUR: SAVANNA SAUCE!
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the Savanna and simmer until almost all evaporated, 1-2 minutes. Add the truffle oil (to taste) and seasoning. Add the golden mushrooms, the creme fraiche, and a splash of water. Combine until saucy.
TOASTED BUN
Halve the burger bun, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 3-4 minutes per side. In the final minute, add the sliced cheese, and cover with a lid until melted. Remove from the pan and season.
YAY, IT’S BURGER NIGHT
Top the bottom half of the bun with the shredded leaves, the cheesy patty, and the Savanna & mushroom sauce. Close with the top bun and serve the crispy potato wedges on the side.
Potato - 200g
Button Mushrooms - 65g
Onion - 1
Garlic Clove - 1
Savannas Neat - 20ml
Truffle Oil - 5ml
Crème Fraîche - 30ml
Burger Bun - 1
Free-range Beef Burger Patty - 1
Green Leaves - 20g
Emmental Cheese - 40g
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MMMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
NEAT FLAVOUR: SAVANNA SAUCE!
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the Savanna and simmer until almost all evaporated, 1-2 minutes. Add the truffle oil (to taste) and seasoning. Add the golden mushrooms, the creme fraiche, and a splash of water. Combine until saucy.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final minute, add the sliced cheese, and cover with a lid until melted. Remove from the pan and season.
YAY, IT’S BURGER NIGHT
Top the bottom half of the bun with the shredded leaves, the cheesy patty, and the Savanna & mushroom sauce. Close with the top bun and serve the crispy potato wedges on the side.
Potato - 400g
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
Savannas Neat - 40ml
Truffle Oil - 10ml
Crème Fraîche - 60ml
Burger Buns - 2
Free-range Beef Burger Patties - 2
Green Leaves - 20g
Emmental Cheese - 80g
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MMMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
NEAT FLAVOUR: SAVANNA SAUCE!
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the Savanna and simmer until almost all evaporated, 1-2 minutes. Add the truffle oil (to taste) and seasoning. Add the golden mushrooms, the creme fraiche, and a splash of water. Combine until saucy.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final minute, add the sliced cheese, and cover with a lid until melted. Remove from the pan and season.
YAY, IT’S BURGER NIGHT
Top the bottom half of the bun with the shredded leaves, the cheesy patty, and the Savanna & mushroom sauce. Close with the top bun and serve the crispy potato wedges on the side.
Potato - 600g
Button Mushrooms - 190g
Onions - 2
Garlic Cloves - 2
Savannas Neat - 60ml
Truffle Oil - 15ml
Crème Fraîche - 90ml
Burger Buns - 3
Free-range Beef Burger Patties - 3
Green Leaves - 40g
Emmental Cheese - 120g
WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MMMMUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
NEAT FLAVOUR: SAVANNA SAUCE!
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the Savanna and simmer until almost all evaporated, 1-2 minutes. Add the truffle oil (to taste) and seasoning. Add the golden mushrooms, the creme fraiche, and a splash of water. Combine until saucy.
TOASTED BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. In the final minute, add the sliced cheese, and cover with a lid until melted. Remove from the pan and season.
YAY, IT’S BURGER NIGHT
Top the bottom half of the bun with the shredded leaves, the cheesy patty, and the Savanna & mushroom sauce. Close with the top bun and serve the crispy potato wedges on the side.
Potato - 800g
Button Mushrooms - 250g
Onions - 2
Garlic Cloves - 2
Savanna Neat - 80ml
Truffle Oil - 20ml
Crème Fraîche - 125ml
Burger Buns - 4
Free-range Beef Burger Patties - 4
Green Leaves - 40g
Emmental Cheese - 160g
Woolies Products in this dish
