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Burger:

  • Burger Buns 10.0 pc
  • Eggplant, slices 7.0 pc
  • Wild mushrooms selection 700.0 g
  • Shallots, diced 200.0 g
  • Creme fraiche 200.0 g
  • Cos lettuce 150.0 g

Dijon Mayo:

  • Dijon Mustard 200.0 g

Assemble the Burger:

  • Lettuce
  • Munster cheese 10.0 slices

Garnish:

  • Beetroot, leaves 100.0 g
  • Fresh mint leaves 50.0 g
  • Frisee Lettuce 100.0 g
  • Mizuna Leaves 100.0 g
  • Quinoa, roasted 200.0 g

Presentation:

  • Sweet potato fries
  1. Burger:

    • Grill thin slices of aubergine and cook briefly in the oven. Sauté the shallots and garlic and then add minced aubergine and wild mushrooms.
    • Add a spoonful of crème fraiche.
    • Leave the mixture to cool.
    • Lay the slices of aubergine in a round mould, ensuring that they overlap. Fill the mould with the aubergine and mushroom mixture and fold into a burger.
    • Slice the burger bun open and grill cut side down on a skillet.
  2. Dijon Mayo:

    • Simply mix together Dijon Mustard and Hellmann's Ketchup.
  3. Assemble the Burger:

    • Put the burger together with lettuce and the lukewarm aubergine burger. Garnish with a slice of Munster cheese and Dijon Ketchup.
  4. Garnish:

    • Garnish with roasted quinoa and a salad mix of red beetroot leaves, mint, frisee and minzuna leaves.
  5. Presentation:

    • Best served with sweet potato fries and Hellmann's Ketchup.
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