You may have guessed by now that many dishes that I cook are in response to cravings for a particular ingredient.
This afternoon it wasn’t one particular ingredient but a food that I used to enjoy watching the footy when I was a young boy….a classic Aussie hamburger.
Soft bun, patty, cheese, beetroot, tomato, cooked onions, lettuce and tomato sauce.
Now I realise most people would also add a slice of pineapple but I never did.
So here is my Classic Aussie Burger with some added nutritional ingredients – my own home grown radicchio lettuce, water cress and Shimeji mushrooms.
SUNDAY ARVO CLASSIC AUSSIE BURGER WITH A FEW EXTRASPrint Recipe
- 1 wholewheat bread roll
- 1 Amy's vegan Patty
- 1 slice of Oliana plant based Cheddar Cheese
- 1 large radicchio lettuce leaf
- 1 large iceberg lettuce leaf
- 2 slices of tomato
- 2 slices of beetroot
- 1 cup of cooked garlic Shimeji mushrooms and onions
- 3 sprigs of watercress
- 1 dollop of tomato sauce
- 1/4 cup of water
Place vegan patty into an air fryer and cook at 180 degrees for 10 minutes.
Place 1 whole sliced brown onion and one clove of diced garlic into a non-stick frypan on high heat. Cook for 5 minutes without stirring.
Add the mushrooms and 1/4 cup of water to the pan and stir. This will start to caramelise the onions. Cook for a further 5 minutes.
Prepare the remaining ingredients including cutting the bread roll in half.
Squeeze the tomato ketchup onto the bottom half of the bread, followed by the vegan patty, dairy-free cheese etc.