Mushroom and Chicken-Style Burger 1

  • 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


  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 

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