Peel and thinly slice the carrot and fry it in a pan with abundant oil (or in a deep fryer at 170 ºC) until it becomes golden brown. Drain well on absorbent paper.
Cut the roasted peppers into strips and pat dry. Slice the avocado flesh and sprinkle with lime juice.
Finely grate the cucumber, squeeze out the moisture and mix with the yoghurt and chopped mint.
Remove the stalk and scrape the slats from the Portobello mushrooms. Fry on medium heat on both sides for about 5 minutes in some oil.
Cook the Harvest Gourmet Sensational™ Burgers in a frying pan according to the instructions on the package.
Put the pepper strips and avocado on two Portobello mushroom bases. Add spinach leaves, alfalfa and the burger patties on top. Spoon the yoghurt mixture on the burgers and garnish with fried carrot. Place the Potobello mushroom ‘lid’ on top and sprinkle with sesame seeds, if desired.