Preparation time: 30 min
Difficulty: easy
Servings: 2 servings
Ingredients:
- BURGER BUNS – 2 PCS
- VERDINO PLANT-BASED CHEESEBURGERS – 2 PCS
- OLIVE OIL – 100 ML
- LETTUCE – 4 LEAVES
- RED ONIONS – 100 G
- AVOCADO – 1 PCS
CUCUMBER SALSA WITH YOGURT:
- FABIO CUCUMBERS – 200 G
- VEGETAL YOGURT – 200 G
- DILL – 1/2 BUNCH
- SALT – 2 G
- PEPPER – 1 G
ZUCCHINI CHIPS:
- ZUCCHINI – 300 G
- FLOUR – 100 G
- SALT – 2 G
- OIL FOR FRYING – 300 ML
Cooking:
1. Heat the grill over medium heat and grill the Verdino cheeseburgers very well on each side, approximately 4 minutes.
2. Cut the buns horizontally along the middle, sprinkle some olive oil over them and toast until crispy.
Zucchini chips:
3. Slice the zucchini as thinly as possible, place in a sieve and sprinkle with salt. Leave for approximately 20 minutes, then rinse in cold water to eliminate the excess salt. Pat dry, dredge in flour and cook in heated oil, then transfer to a paper towel-lined plate.
4. Slice the avocado and sprinkle lemon juice to avoid oxidation.
Yogurt salsa with cucumbers:
5. Cut the cucumbers in rounds and mix in a bowl with chopped dill, vegetable yogurt, salt and pepper, to taste.
6. On the bottom half of the bun, place 2 lettuce leaves, one tablespoon of yogurt sauce, the cheeseburger meatball, and top with avocado slices, red onion rounds and some zucchini chips. Cover with the other half of the bun and secure with a skewer. Serve the burgers with zucchini chips on the side.
