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
- Place all of the ingredients for the pesto in a food processor and blitz until combined. Taste and season accordingly.
- 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.
- 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
