Vegetarian Foodservice Recipe: Braaied Mushroom and Fry’s Chicken Burger with Basil, Rocket Pesto and Pineapple
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
For a copy of our eCookbook just send us an email and we will send you a copy by reply.
Serves: 4, Difficulty: easy, Prep time: 20 mins, Cook time: 10 mins
Ingredients
- Basil and wild rocket pesto
- 1 C (250 ml) fresh basil
- 1 C (250 ml) wild rocket
- ¼ C (60 ml) roasted cashews
- ¼ C (60 ml) pine nuts
- ½ C (125 ml) olive oil
- 2 cloves garlic, peeled
- 1 Tbsp (15 ml) lime or lemon juice
- salt and pepper
- 2 boxes Fry’s Chicken Burgers
- oil for brushing
- 8 large brown mushrooms
- pineapple, peeled and sliced
To serve
- baby spinach
- vegan cheese
- tomato, sliced
Method
- Basil and wild rocket pesto
- Place all of the ingredients for the pesto in a food processor and blitz until combined. Taste and correct seasoning.
- The Fry’s Chicken Burgers will taste best cooked over hot coals, so get the braai going.
- Brush each Fry’s Chicken Burger with a little oil and braai until golden brown. Braai the mushrooms and pineapple slices until just cooked and the edges are charred.
To serve
Top a mushroom (underside up) with baby spinach and a slice of tomato. Add a Fry’s Chicken Burger, a slice of cheese, pineapple, a second Fry’s Chicken Burger patty and a second slice of cheese. Top with pesto and cover with a second mushroom. Season with cracked salt and pepper, as you assemble.
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