Frilled Burger Lettuce

veggie burger

PREP TIME
10MINS

COOK TIME
18MINS

MAKES
4

INGREDIENTS

  • 1 FRILLED Burger Lettuce
  • olive oil cooking spray
  • 4 x lentil patties
  • 4 slices vegan cheese
  • 1large avocado, smashed
  • 1/2 cup vegan mayonnaise
  • 4 x large grain buns
  • 2 vine ripened tomatoes, sliced
  • 425g can sliced beetroot, drained
  • ¼ cup parsley leaves, optional to serve

Kale chips

  • 1 bunch (about 250g) curly kale
  • 2 tbs olive oil
  • 1 tsp paprika
  • 1 tsp dried chilli flakes
  • Sea salt, to serve

METHOD

1 Preheat oven 180°C fan forced. Spray both sides of the patties. Place onto a baking tray. Cook 15 minutes or warmed through. Top with 1 cheese. Bake 2-3 minutes until cheese starts to melt.

2 Combine the avocado and mayonnaise.

3 To assemble, spread the base and top of bun with avocado mayonnaise. Top with two Hydro lettuce leaves, overlapping to form frill right around the bun. Top with tomato, beetroot, lentil patty and dollop avocado mayonnaise and parsley leaves. Top with burger lid. Serves with kale chip.

Kale Chips

Preheat oven to 200°C fan forced. Grease two baking trays with spray oil.

Remove the leaves from the stalk, Tear leaves into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays. Bake for 12-15 minutes, swapping trays half after 8 minutes. Set aside to cool, leaves will crispen on cooling. Serve sprinkled with salt.

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