Category,
Yields2 Servings

 2 Big Fry Burgers , defrosted
 30ml of oil for cooking
 2 slices vegan cheese
 1/2 cup sliced mushrooms
 4 spring onions, chopped
 2 cloves garlic, diced
 1 stalk of rosemary
 1/2 cup vegan stock broth
 Salt and pepper to taste
 2 fresh buns

Method

Prepare the sauce:
1

Add the mushrooms and spring onions to a frying pan.

2

Season with salt and pepper then sauté until the mushrooms are golden brown; this should take about 5 minutes.

3

Add the rosemary and garlic then sauté for 1 more minute.

4

Add the vegan stock broth then simmer, scraping the bits up from the bottom of the pan, until the sauce has reduced and thickened slightly, this should take another 5 minutes.

Cook the burgers:
5

Heat 30ml of oil on high in a skillet or a non-stick pan.

6

Add the defrosted Big Fry Burgers and reduce to medium heat.

7

Fry for 9 minutes, turning occasionally.

8

Add vegan cheese slices then allow to melt slightly (don’t let the vegan cheese melt onto the skillet/ pan or it will burn.)

Assemble the burgers:
9

Add the burgers to buns and top them with hummus, baby spinach, pine nuts, sun-dried tomatoes, the juice from the lemons and parsley leaves.

10

Add the top of the bun and enjoy!

Ingredients

 2 Big Fry Burgers , defrosted
 30ml of oil for cooking
 2 slices vegan cheese
 1/2 cup sliced mushrooms
 4 spring onions, chopped
 2 cloves garlic, diced
 1 stalk of rosemary
 1/2 cup vegan stock broth
 Salt and pepper to taste
 2 fresh buns

Directions

Prepare the sauce:
1

Add the mushrooms and spring onions to a frying pan.

2

Season with salt and pepper then sauté until the mushrooms are golden brown; this should take about 5 minutes.

3

Add the rosemary and garlic then sauté for 1 more minute.

4

Add the vegan stock broth then simmer, scraping the bits up from the bottom of the pan, until the sauce has reduced and thickened slightly, this should take another 5 minutes.

Cook the burgers:
5

Heat 30ml of oil on high in a skillet or a non-stick pan.

6

Add the defrosted Big Fry Burgers and reduce to medium heat.

7

Fry for 9 minutes, turning occasionally.

8

Add vegan cheese slices then allow to melt slightly (don’t let the vegan cheese melt onto the skillet/ pan or it will burn.)

Assemble the burgers:
9

Add the burgers to buns and top them with hummus, baby spinach, pine nuts, sun-dried tomatoes, the juice from the lemons and parsley leaves.

10

Add the top of the bun and enjoy!

Swiss Pan Big Fry Burgers with Rosemary-Mushroom Pan Sauce

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How can we help you?

General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za