Preparation time: 20 min
Difficulty: easy
Servings: 2 servings
Ingredients:
- BURGER BUN – 2 PCS
- VERDINO PLANT-BASED BURGER – 2 PCS
- LETTUCE – 4 LEAVES
- TOMATOES – 200 G
- PICKLED CUCUMBERS – 200 G
- VERDINO PLANT-BASED BACON – 200 G
- VERDINO PLANT-BASED CHEDDAR – 200 G
Burger Sauce:
- EGGLESS MAYONNAISE – 300 G
- PICKLED CUCUMBERS – 100 G
- RED ONIONS – 100 G
- PARSLEY – 1 BUNCH
- BARBEQUE SAUCE – 100 G
Cooking:
1. Heat a grill pan and cook the burger meatballs 4 minutes each side.
2. When almost ready, fry 4 bacon slices until crispy.
3. When the burger is ready, put 2 Cheddar slices on each meatball, leave for a few seconds for the cheese to melt.
Sauce:
4. In a bowl, mix all ingredients for the sauce and let it chill until plating.
5. On the bottom half of the bun, put one tablespoon of sauce and 2 lettuce leaves, top with the plant-based burger meatball with melted Cheddar, crispy bacon slices, tomato slices, pickled cucumbers and another tablespoon of sauce.
Cover with the other half of the bun. Serve the burger with fries.
