Fry’s Chicken-Style Burger with Braaied Mushrooms, Basil & Wild Rocket Pesto & Grilled Pineapple
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4
- Category: 30-Minutes; Braai; Cook Time; Dish Type; easy; Lunch; Mains; Meals and Courses; Seasonal; Special Diets; Spring; Summer; Vegan
Description
The braaied mushrooms packs in a hearty flavour.
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-Style Burger
oil for brushing
8 large brown mushrooms
pineapple, peeled and sliced
To serve
baby spinach
vegan cheese
tomato, sliced
Instructions
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.
