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Burger Bouchées
- Prep Time: 20 MINS
- Cook Time: 15 MINS
- Total: 35 MINS
- Servings: 8
Portobello Beetroot Burger
Ingredients
- 8 small portobello mushrooms
- 4 small beetroot burgers
- 1 onion sliced in rings
- green lettuce
- Maille gluten-free wholegrain mustard
Tofu Burger
- 4 vegan burger buns
- 4 slices tofu
- Maille wholegrain mustard
Avocado Falafel Burger
- 4 small avocadoes
- 4 small falafel burgers 20 g watercress
- 1 sliced tomato
- 1 red onion sliced in rings
- 1 tbsp Maille® Dijon Original Mustard
- 1/2 tbsp sesame seeds
Preparation
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Panfry the portobello mushrooms on medium heat with some oil.
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Panfry the beetroot burgers.
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Build the burgers starting with portobello, green lettuce, onion, beetroot burger, cornichon and place a portobello on top.
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Serve with Maille wholegrain mustard or mix wholegrain with a bit of vegan mayonnaise.
Prepration
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Cut the avocado across horizontally and clean the avocado carefully by removing the stone and the skin.
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Panfry the falafel burgers with some oil on medium heat for 5 minutes or until golden brown.
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Start with the bottom part of the avocado, put some watercress on top, a slice of tomato and a couple of red onion rings.
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Add a spoon of Maille Dijon Originale mustard on top. Place the falafel burger and the top part of the avocado.
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Put a wooden stick in the middle to hold everything together, sprinkle with sesame seeds and serve.
