Bun-less Burger Stack with Yogurt Tahini Dressing

2 servings Serving
23 MIN Duration
Easy Difficulty
Vegetarian

Ingredients

150g HARVEST GOURMET Vegan Burger
½ tsp cummin seeds
1 tsp sunflower seeds
1 tsp black chia seeds
1 tbsp rice bran oil
1 tbsp lemon juice
1/2 (50g) small red onion, sliced thinly
1 tsp fresh lemon thyme leaves
1 clove garlic, crushed
½ bunch watercress, trimmed
1/3 cup fresh mint leaves
1/3 cup fresh flat-leaf parsley
300g mixed mushroom medley, sliced thickly
¾ cup (200g) Greek yogurt
2 tbsp tahini
1 tbsp fresh lemon juice
½ tsp ground cummin
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Preparation

Heat a medium non-stick frying pan over medium heat; cook cumin, sunflower and chia seeds, stirring, for 2 minutes or until seeds are toasted, transfer to a small bowl. add half the rice bran oil, half the lemon juice, onion, parsley and mint; toss to combine; set aside.

Prepare yogurt tahini dressing: Combine all ingredients is a small bowl; mix well. Set aside.

Heat HARVEST GOURMET Vegan Burger according to directions on pack.

Meanwhile, heat remaining rice bran oil in same cleaned non-stick frying pan over high heat; cook mushrooms, thyme and garlic, stirring occasionally, for 4-5 minutes or until browned lightly. Remove from heat, stir through remaining juice.

To serve, divide watercress among serving plates; top with HARVEST GOURMET Vegan Burger patties, a good dollop of dressing; then divide mushroom mixture between patties; top with salad. Serve any remaining yogurt Tahini dressing in a small bowl on the side.

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