These are absolutely yummy. Especially the veggie burger. I used some oven bake chips for this meal rather than making my own. As these mini burgers are quite filling, it will also be nice to serve with a light salad on the side rather than the chips. This recipe makes enough to serve 2 people. Have fun making these.
Use 6 mini rolls. Start frying the beef first, and when half cooked add the veggies. The chicken will cook very quickly.
4 thick slices of egg plant, about 1 cm
4 slices of pumpkin, about 0.5 cm (any orange pumpkin you prefer)
olive oil to rub
Fry the slices of veggies on a griddle pan and layer on top of each other on a mini roll.
150 g minced beef
20 ml yoghurt
20 ml dried bread crumbs
Mix together and form into two patties. Place n the freezer for a few minutes to firm up. Fry on a griddle pan until cooked to your preference and place on a mini roll.
150 g chicken, sliced into smaller pieces
15 ml olive oil
1/4 tsp chili powder
1/2 avo, soft
feta to crumble over the top
Marinate the chicken in chili powder and olive oil for 15 minutes. Fry on a griddle pan. Layer the avo, chicken on a mini roll and crumble the feta on top.
Mushroom Sauce for Beef Burger
5 button mushrooms
10 ml butter
100 ml cream
1 tbsp plain flour
salt & black pepper
Put the butter in a pan and fry the mushrooms for 5 minutes over low heat. While there is still a bit of liquid in the pan, add the flour and mix together well. Add the cream and cook for 5 minutes. Serve warm.
Pesto Mayo for Veggie Burger
1 tsp pesto
2 tsp mayo
Mix together well and serve.
Serve with the burgers, chips or salad and sauces. Enjoy