Wagyu Cheddar Burger


Aug 22, 2023

1 min read

    Grilled 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 out the juices and flavour
    Lyonnaise potatoes - Potato slices cooked until half done in veggie stock, finished in the pan with the salt & pepper and butter
    Kikorangi Blue Cheese (slices)
    Salsa verde
    Pear chutney
  1. Spread grilled buns with a little of the yoghurt mixture.
  2. Top with whole mushrooms and then the chopped mushrooms.
  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.
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