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Fry’s Chicken-Style Burger Mushrooms Rocket Pesto

Fry’s Chicken-Style Burger with Braaied Mushrooms, Basil & Wild Rocket Pesto & Grilled Pineapple

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The braaied mushrooms packs in a hearty flavour.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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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-Style Burger

oil for brushing
8 large brown mushrooms
pineapple, peeled and sliced

To serve
baby spinach
vegan cheese
tomato, sliced

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.

Fry’s Chicken-Style Burger will taste best cooked over hot coals, so get the braai going. Brush each Fry’s Chicken-Style 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-Style Burger, a slice of cheese, pineapple, a second Fry’s Chicken-style 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.