Genius Burgers with truffle pure and mushroom sauce
-
SERVINGS 4
-
PREPARATION 10 MINUTES
INGREDIENTS
- 2 packs Genius Burgers
For the puree
- 1 kilo of potatoes, peeled and chopped
- 1/2 – 1 tbsp salt for boiling
- 3 tbsp olive oil
- 1 tsp truffle-flavored oil (or to taste)
- 1/2 tsp salt
- 1/4 – 1/2 tsp garlic powder
- 1/4 tsp freshly ground pepper
- 1 spring onion, finely chopped (with the green part)
For the sauce
- 2 tbsp olive oil
- 100 g chopped onion
- 250 g sliced mushrooms
- 20 g flour (for any use)
- 500 ml hot vegetable broth
- 2 tbsp balsamic cream
- 3/4 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper
COOKING INSTRUCTIONS
- Cook the burgers according to the package instructions and keep them warm.
- Boil the potatoes with salt for 20 minutes until soft. Drain, keeping a cup of the water. Return the potatoes to the pot and add the remaining ingredients except the onion. Mash with a hand press, adding a little bit of boiling water as needed for the desired texture. Add a little spring onion.
- For the sauce, heat the olive oil in a large frying pan over medium-high heat and sauté the onion for 2-3 minutes. Add the mushrooms and continue to cook for another 5 minutes, stirring constantly. Add the flour and cook for 30 seconds to 1 minute. Add the stock, stirring well to prevent lumps, then the balsamic cream and salt and pepper. When it boils, reduce the heat to medium and cook for about 10 minutes until thickened.
- Serve the burgers with mashed potatoes and sauce.
