Lunch

SUNDAY ARVO CLASSIC AUSSIE BURGER WITH A FEW EXTRAS

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 EXTRAS

Print Recipe
Serves: 1 Cooking Time: 12M

Ingredients

  • 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

Instructions

1

Place vegan patty into an air fryer and cook at 180 degrees for  10 minutes.

2

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. 

3

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.

4

Prepare the remaining ingredients including cutting the bread roll in half.

5

Squeeze the tomato ketchup onto the bottom half of the bread, followed by the vegan patty, dairy-free cheese etc.

 

 

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