Sweet potato wedges mushroom burger

Yield: 4 servings


  • 4 large Portobello mushrooms, stalks trimmed
  • Olive oil, for drizzling
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon smoked paprika
  • 4 wholegrain burger buns
  • Vegetable oil, for deep-frying
  • 4 serves McCain Sweet Potato Wedges
  • 20g baby rocket
  • Aquafaba, to serve
  • Cashew mint pesto (Makes about 250ml)
  • 100g raw unsalted cashews
  • 30g mint leaves
  • 20g baby spinach
  • Zest and juice of 1 lemon
  • 120ml mild olive oil
  • Quick-pickled carrot
  • 1 large carrot, shredded
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon caster sugar
  • 1/2 spring onion, finely sliced
  • 1/2 long red chilli, finely sliced


  1. To make the pesto, soak the cashews in hot water for 1–2 hours until softened. Drain and rinse. Blitz the drained cashews and remaining ingredients in a high speed blender or small food processor until well combined. Season to taste. Store in an airtight container in the fridge for up to 7 days.
  2. Place the mushrooms in a shallow dish, gills-up. Drizzle with a little olive oil and vinegar, and sprinkle with the paprika and a little salt and pepper. Set aside, turning occasionally to coat the mushrooms in the marinade.
  3. For the pickled carrot, combine the ingredients in a bowl and mix gently until the sugar dissolves. Store in an airtight container in the fridge for up to 7 days. Drain before serving.
  4. Heat a chargrill or chargrill pan over medium heat. Grill the cut side of the buns until nicely marked. Cook the mushrooms for 6– 8 minutes, turning occasionally and brushing with extra marinade as you go, until tender and well browned.
  5. Preheat the frying oil to 175°C. Deep fry the wedges from frozen. Cook 1/3 basket (approx. 700g) of product for 3 1/4 – 33/4 minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time. Do not overcook.
  6. Spread the bottom half of the burger buns with the pesto then top with a few wedges, mushrooms, rocket and some carrot. Add a good dollop of aquafaba mayo then add the lid. Serve with remaining sweet potato wedges and extra pesto and mayo.