1200 g | «The Green Mountain»-Burger |
60 g | Vegetable oil |
60 g | vegan Mayonnaise |
50 g | Chimichurri |
60 g | Dijon mustard |
60 ml | Dijon-coarse mustard |
20 ml | Maple syrup |
10 g | Lemon juice |
300 g | Cheddar cheese (or vegan alternative) in slices |
300 g | Smoked bacon (or vegan alternative), sliced |
300 g | Tomato slices, approx. 5 mm |
25 g | Romaine lettuce, strips 10 mm |
10 pcs. | Sesame bun |
1.
Mix the mayonnaise with the two mustards, the maple syrup, the lemon juice and the Chimichurri.
2.
Grill the burger according to the client’s wishes, and melt two slices of cheese on it.
3.
Fry the bacon until crispy.
4.
Toast the brioche bun on the grill, cut-side down.
5.
Spread the Chimichurri mix on the bread base.
6.
Place the burger on the bread base.
7.
Put tomato slices, the bacon and the salad on the burger.
8.
Put the top on and secure it with a skewer.