GARDEN GOURMET® Green Burger with Watercress mayo and Salsa Verdi (Vegan)
Cooking Time 28 Minutes
Portions
10
Ingredients
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g x Garden Gourmet Sensational Burgers
g x white vegan burger buns
g x large gherkins, sliced
g ripe tomatoes, sliced (2 slices per portion)
g Rocket, washed
g x lolo verde leaves, washed
g red onions, peeled and thinly sliced
tsp extra virgin olive oil
g fresh watercress, washed
g low fat vegan mayonnaise
g x ripe beef tomatoes
g x onion, peeled and chopped
g x garlic cloves, peeled
g coriander
tbsp fresh lime juice
tsp extra virgin olive oil
1
Step 1
To make the Salsa Verdi, cut the tomatoes in halve then put them on a baking tray with the oil and mix together. Bake in a pre-heated oven at 180ᵒC for 5-7 minutes, allow to cool. Once the tomatoes are cool, put everything in the blender and blend until require texture is achieved.
2
Step 2
For the onions, add the oil to a medium frying pan along with the onions and cracked black pepper and then sauté over a medium heat, stirring. Once caramelized, set to one side.
3
Step 3
To make the watercress mayonnaise, take half the watercress and, discarding any thick stalks, chop finely then mix with the mayonnaise in a small bowl.
4
Step 4
To cook the burgers in a non-stick frying pan, add 2 tsp oil over a moderate heat for Defrosted: 4-7 minutes Frozen: 6-8 minutes, turn frequently.
5
Step 5
Toast the buns on both sides and then top each of the bases with half of the watercress mayonnaise and then divide the rest of the mayonnaise with the burger lids.
6
Step 6
To assemble starting from the base, add the lolo Verdi lettuce, followed by the burger, fried onions, two slices of tomato, dill pickle, the rocket and finally a drizzle of salsa Verdi. Sandwich with the tops of the buns.
7
Step 7
Chef's Tip: Try serving this green burger with baked sweet potato skin on wedges, seasoned with lemon thyme, garlic and black pepper.