mushroom_burger

MUSHROOM BURGER

This finely spiced HARVEST GOURMET® Plant-Based Burger is flavor-filled, juicy and also easy to prepare. With this inviting vegetarian option, you can offer your diners the full burger experience without compromising on taste or texture. 

  • 0:40 TIME
  • 8 Portions
  • medium

Method

Submitted by Roman Parkhomets on Tue, 10/27/2020 - 20:07

INGREDIENTS

HARVEST GOURMET® Plant-Based Burger 1 case (8x113g)
8 brioche buns
200g baby spinach
500g potatoes
200g red onions 
100g pickles slices 
300g oyster mushroom, chopped
400g sliced cheese
200g mayonnaise
2tbsp olive oil
40g tarragon, chopped

  1. Mix the mayonnaise and the chopped tarragon to make the burger sauce.
  2. Slice the red onions.
  3. Quickly fry the chopped oyster mushrooms in olive oil, seasoning them to your taste.
  4. Peel the potatoes and make a fine julienne, then shape it into a rosti before frying it in oil. Add salt and pepper to your taste.
  5. Grill the HARVEST GOURMET® Plant-Based Burger  while also toasting the brioche bun.
  6. Start constructing your burger in this order: bottom bun, burger sauce, onion, baby spinach, HARVEST GOURMET® Plant-Based Burger. Then add the melted cheese, rosti, pickles, cooked oyster mushrooms and baby spinach, before finishing with the top of the bun. Serve hot.
     

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Chef's Tip

  • You can cook your HARVEST GOURMET® Plant-Based Burger on the grill, in a pan or on a hotplate.
  • If you like, you can switch the oyster mushrooms for button or portobello mushrooms.
  • Swap out the cheese, mayo and bun for vegan alternatives to make this a fully vegan menu option
     

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