Make Veggie Burgers an easy choice
Get Ready
- Grill burger buns
- Combine De Winkel Yoghurt with chopped
chives - 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
To Build
- Spread grilled buns with a little of the yoghurt mixture.
- Top with whole mushrooms and then the chopped
mushrooms. - Pile on the potatoes then more sauce and slices of
blue cheese. - Finish with microgreens, a spoon of salsa verde and
sprinkle with pepitas. - Serve with chutney on the side.
