| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | American |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 929 |
| Fat | 34.1g |
| Saturates | 5.1g |
| Protein | 22.7g |
| Carbs | 144.1g |
| Sugars | 13.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the sweet potato fries, peel the potatoes then using a crinkle cutter, cut the potatoes into 1cm strips. Rinse the fries well then pat dry with paper towels.
Whisk the corn flour, salt and iced water together then toss the dried sweet potato strips in the mixture.
Preheat the oil to 180°C then fry the sweet potato strips in batches, making sure to stir the fries in the corn flour mixture each time to coat them. Drain on paper towels.
Heat a griddle pan to smoking hot then place the mushrooms and patties on the grill for 3-5 minutes per side until charred and cooked through. Place the Cheddar slices on top of the patties and mushrooms. Place a metal bowl or lid over the griddle pan and allow the cheese to melt.
Slice the burger buns in half. Thinly slice the tomato. Separate the leaves of the lettuce.
Spread the bottom halves of the buns with the mayo, top with the gem lettuce, tomatoes, patties and finally the mushrooms. Cover with the top half of the buns.
Serve with the fries.
