DANISH BURGER
Even vegetarians eat burgers Thanks to the explosive growth of plant-based alternatives.
Cooking Time
15 mins
Serving Suggestion
4 people
Difficulty
Allergy information
How to make DANISH BURGER
1
Bake the Dimple at 180°C for 3 to 4 minutes.
2
Fry the vegan burger on a baking sheet with RISSO® EVOLUTION.
3
Open the FOSSETTE® MULTICÉRÉALES and cover the bottom half with RISSO® MARTINO SAUCE
4
Place curly chives and veggie burger on top.
5
Top with pickled cucumber, red onion and RISSO® MARTINO SAUCE
6
Fry the potato wedges in RISSO® LONGLIFE.
7
Serve the burger with the potato wedges and a small jar of RISSO® TOMATO KETCHUP SAUCE
Notes & Variations
Liever wat meer pit?
Strooi er dan wat gecrushte wasabinoten over.
Ingredients used
Vandemoortele Ingredients
Other Ingredients
Vegan burger
potato wedges
cucumber pickled
red onion pickled
Curly chives
Extra
Wasabi nuts