VEGGIE BURGER IN ALL COLOURS
Autumn's bright colours and cheerful colour combinations inspire us to create colourful recipes. This idea quickly led to the creation of the autumnal veggie burger with grilled cheese, aubergine and carrot salad, which we tested over an open fire with Roadtyping.
Ingredients for the burger:
- Brioche bun
- Grilled cheese such as halloumi
- Aubergine or courgette
- Onion
Preparation:
- Slice the aubergines and salt them.
- Slice the onion into large rings.
- Cut the grilled cheese into 0.5 cm thick slices.
- Slice the brioche rolls, spread with a little butter and toast briefly on the plancha grill.
- Grill the remaining ingredients.
- Assemble the burger: spread the relish on the roll and top with the grilled cheese, aubergine and onion.
Ingredients for the carrot salad:
- 500g carrots
- 50g remoulade
- vinegar (e.g. apple or salad vinegar)
- olive oil
- fresh parsley
For the relish:
- 200g natural yoghurt
- 50g mayonnaise
- 4 medium gherkins
- 1 tsp mustard
- salt & pepper
Preparation:
- We recommend preparing the carrot salad first. You can do this half a day in advance, as it will have time to marinate. Grate the carrots and make a dressing with the vinegar, oil and remoulade. Pour the dressing over the carrots. Season to taste with salt and pepper. Add the fresh flat-leaf parsley just before serving.
- For the relish, chop or slice the gherkins and mix all the ingredients together.
