Mushroom Veggie Burger Stack
Mushroom Veggie Burger Stack

Ingredients

 

8 McCain Veg Burger Patties 

McCain Skinny Fries 

Vegetable oil to fry the patties and fries 

2 tablespoons butter 

1 small onion chopped 

1 teaspoon crushed garlic 

450 grams chopped mixed mushrooms 

Few sprigs of thyme 

1 veg stock cube 

2 teaspoons Worcestershire Sauce 

Salt and black pepper 

1 heaped teaspoon flour (cornstarch can be used as a gluten free alternative) 

250 ml cream 

1/4 cup water 

½ cup grated mozzarella cheese 

 

Directions

Prep Time: 10 minutes

Cooking Time: 15 -20 minutes

Serves : 4

 

  1. Add butter to a saucepan on medium heat and allow to melt 
  2. Drop in the onion and allow to caramelise 
  3. To the onion add crushed garlic and thyme, followed by the mushrooms 
  4. Let the mushrooms braise and brown a bit – NB, I didn’t add any salt 
  5. At this stage, heat your oil in preparation to get the veg patty and skinny fried ready 
  6. Once oil is hot, cook the fries and veg patty according to package instructions 
  7. Back to the mushroom sauce 
  8. Once the mushrooms start caramelising, add the black pepper, stock cube and Worcestshire sauce and mix well to break up the stock cube 
  9. Add the cornstarch and combine, slowing adding the water, as it starts to thicken add in the cream 
  10. Simmer on low until thick and creamy and then add the cheese , combine and remove from the heat 
  11. Check for seasoning and adjust accordingly 
  12. To assemble – Place one veg patty on a plate and top with creamy mushroom sauce, cover with another veg patty, to create a stack 
  13. Serve with Skinny fries and a salad