Serves: 2 | Cook Time: 30 mins | Calories: 576 | Type: Gluten-Free | Macros P: 37g / C: 30g / F: 36g


  • 2 x 150g organic beef mince
  • 2 tsp wholegrain mustard
  • 2 portobello mushrooms
  • 1 red onion
  • 4 tsp balsamic vinegar (sulphites)
  • 300g carrots
  • Fresh rosemary
  • 40g rocket
  • 1 avocado

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6. Remove the stalks from the portobello mushrooms and finely slice the red onion.
  2. Finely chop the rosemary (remove the stalks). Peel and cut the carrots into fries, place on a baking tray and sprinkle over a pinch of sea salt, the rosemary and 1/2 tbsp oil. Place in the oven for 20-25 mins until turning golden, turning halfway through.
  3. Place the beef mince and mustard in a bowl, season and mix well. Form the mince into 2 burgers. Place the burgers on a baking tray in the oven for 10-15 mins until turning golden and cooked through.
  4. Also at this time place the mushrooms alongside the carrots on the baking tray and drizzle with 1 tsp oil, bake for 10-15 mins.
  5. Meanwhile, heat a pan with 1 tsp oil and add the onion on a medium heat, cook for 10 mins until softened and golden brown. Add half of the balsamic vinegar and cook for a further 5 mins.
  6. Peel and de-stone the avocado, place in a bowl and crush with the back of a fork.
  7. To serve, place a mushroom on each plate, top with the burger, the crushed avocado, followed by the balsamic onions. Serve alongside the carrot fries and the rocket drizzled with the remaining balsamic vinegar.