Make Veggie Burgers an easy choice

Get Ready

  • Grill burger buns
  • Combine De Winkel Yoghurt with chopped
  • Whole peeled portobello mushrooms combined with the
    chopped peelings and some chopped smoked mushrooms
    (we used Aromatics brand)
  • Place on a baking tray and brush with butter, olive oil,
    salt & pepper and garlic and slow cook to bring out the
    juices and flavour
  • Lyonnaise potatoes- Potato slices cooked until half done
    in veggie stock, finished in the pan with salt & pepper
    and butter
  • Kikorangi Blue Cheese (slices)
  • Salsa verde
  • Pepitas
  • Pear chutney


Wagyu Cheddar Burger


To Build

  1. Spread grilled buns with a little of the yoghurt mixture.
  2. Top with whole mushrooms and then the chopped
  3. Pile on the potatoes then more sauce and slices of
    blue cheese.
  4. Finish with microgreens, a spoon of salsa verde and
    sprinkle with pepitas.
  5. Serve with chutney on the side.

The Result