Root your health

Ultimate Meatless Burger

½ Medium sized avocado

Juice of 1 lemon/lime

½ Red onion sliced

200 g mushrooms slices

2 Beyond burger patties/ Veggie delights lentil burger patties (GF)

2 tbsp Chick mayo recipe (own recipe)/ Naked Byron Foods vegan Mayonnaise

2 Gf burger buns (Gluten freedom/ Lawley’s Sourdough rolls.

2 tbsp Arrabbiata pasta sauce (Fragassi)

1 Medium sized tomato sliced

1 cup Rocket/mixed cabbage slaw

2 tbsp Plain/beetroot hummus

1 Fresh chili sliced (optional)

1 tsp Coconut sugar

2 tbsp Olive oil

Salt and Pepper for seasoning

Smash ½ an avocado with the juice of ½ lemon in a medium-size bowl, season with salt and pepper and put aside.
Heat a medium-sized pan and add olive oil followed by sliced onions and fry for 3 min until onions turn translucent.
Add sliced mushrooms to the pan and fry for another 3 min add the juice of ½ lemon, coconut sugar and season with salt and pepper.
Add frozen burger patties to the same pan as mushrooms and fry 7 min a side until cooked through and set aside.
Toast burger buns in the toaster before adding condiments if the toaster doesn’t work for buns’ size, use a clean pan and toast using stovetop heat.
In a separate bowl, add 1 tbsp of vegan mayo to mixed cabbage slaw if not using a rocket.
Add pasta sauce, hummus to the bottom part of the burger bun, followed by sliced tomato. To the top part of the bun, add the smashed avocado, chilli and rocket/cabbage slaw.
Add some of the mushrooms and onions, followed by a warm burger patty.
Close burger and toast further in the pan if required

Enjoy sweet potato fries on the side (recipe provided).