Burger Bouchées
Portobello Beetroot Burger
Ingredients
- 8 small portobello mushrooms
- 4 small beetroot burgers
- 1 onion, sliced in rings
- Green lettuce
- Maille wholegrain mustard
Prepration
- Panfry the portobello mushrooms on medium heat with some oil.
- Panfry the beetroot burgers.
- Build the burgers starting with portobello, green lettuce, onion, beetroot burger, cornichon and place a portobello on top.
- Serve with Maille wholegrain mustard or mix wholegrain with a bit of vegan mayonnaise.
Tofu Burger
Ingredients
- 4 vegan burger buns
- 4 slices tofu
- 4 pcs grilled courgette lettuce
- Maille wholegrain mustard
Prepration
- Coat the tofu with some of the wholegrain mustard and panfry in oil on medium heat on both sides for 5 minutes or until golden brown.
- Cut the buns in half and toast them in a hot nonstick pan.
- Spread some Maille wholegrain mustard on the bottom part of the bun.
- Add lettuce and courgettes on top. Then add the tofu. Add a spoon of wholegrain mustard on top of the tofu and place the top of bun.
Avocado Falafel Burger
Ingredients
- 4 small avocados
- 4 small falafel burgers 20 gr watercress
- 1 sliced tomato
- 1 red onion sliced in rings
- 1 tbsp Maille Dijon Originale mustard
- 1/2 tsp sesame seeds
Prepration
- Cut the avocado across horizontally and clean the avocado carefully by removing the stone and the skin.
- Panfry the falafel burgers with some oil on medium heat for 5 minutes or until golden brown.
- Start with the bottom part of the avocado, put some watercress on top, a slice of tomato and a couple of red onion rings.
- Add a spoon of Maille Dijon Originale mustard on top. Place the falafel burger and the top part of the avocado.
- Put a wooden stick in the middle to hold everything together, sprinkle with sesame seeds and serve.
Maille Tip
You can have a burger that’s vegan and gluten free, try using avocado halves as buns instead of bread.