- Ingredients
- As needed MAGGI Rich & Rustic Tomato Sauce 3kg (see recipe)
- 200g Mushrooms finely chopped
- 200g Butternut squash grated
- 200g Cooked lentils
- 100g Breadcrumbs
- 2 Eggs beaten
- 30g Fresh parsley finely chopped
- 30g MAGGI Vegetable Liquid Fonds Concentrate
- 2 Garlic cloves finely chopped
- 150g MAGGI Mash Potato Mix (following the cold method)
- 10 Crusty rolls
- As needed Mushroom, Parsley and Stilton Mayo (see recipe)
- As needed Salad leaves
- As needed MAGGI Rich & Rustic Tomato Sauce 3kg (see recipe)
Veggie Burger
Ingredients
Method
Method
Simply mix together mushrooms, butternut squash, lentils, breadcrumbs, eggs, parsley, liquid fonds, garlic and prepared mashed potato.
Form into 10 burger patties, cover and chill for at least 1 hour
Bake on greaseproof paper in an oven preheated to 180⁰C for 25 minutes
Serve stuffed into a crusty roll with mushroom mayo, fresh salad and rustic ketchup.
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