Mushroom and Chicken-Style Burger

Ingredients

• 2 packets Fry’s Chicken-Style Burgers
• Olive oil for brushing
• 8 large mushrooms
• Pineapple, peeled and sliced
• A handful of baby spinach, to serve
• Vegan cheese
• Tomato, sliced

For the pesto

• 20g (1 cup) fresh basil
• 25g (1 cup) wild rocket
• 40g (¼ cup) roasted cashews
• 35g (¼ cup) pine nuts
• 120ml (½ cup) olive oil
• 2 cloves garlic, peeled
• 1 tbsp lime or lemon juice
• Salt and pepper

Method

1. Place all of the ingredients for the pesto in a food processor and blitz until combined. Taste and season accordingly.
2. Brush with a little oil and barbecue the Fry’s Chicken-Style Burgers until golden brown. Add mushrooms and pineapple to the barbecue until the edges are slightly charred.
3. Top a mushroom (underside up) with baby spinach and a slice of tomato. Add a Chicken-Style Burger, a slice of cheese, pineapple, a second Chicken-Style Burger and the second slice of cheese. Top with pesto and cover with a second mushroom. Season with cracked salt and pepper.

Recipe and Images Courtesy of Fry’s Family Foods