Wagyu Cheddar Burger
Recipes
1 min read
Ingredients
| 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 | ||
| Pepitas | ||
| Pear chutney |
Method
- 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.
