Very Very Good Veggie Burgers

Buy or find

Veggie Delights Not Burgers, 1 Packet
White onion, 1/4, diced and very gently dry fried for a few minutes
Button mushrooms, 2 cups, sliced and fried in oil and or butter
Iceberg lettuce, shredded
Tomato, sliced
Canned beetroot, a small can, drained and placed on a plate
Brown onion, 1, sliced thinly and fried in butter and oil until golden brown, fry with the lid off, over medium heat
Brioche burger buns and or plain burger buns
Burger pickles
American cheddar cheese slices
Special sauce - 85g dill dijon mayonnaise (70g Hellman’s mayonnaise, 15g dijon mustard, juice of 1/2 lemon, 2 tbs fresh dill leaves; washed and chopped, 1 tbs dill pickles (finely diced), 1 tsp white onion (finely diced), pinch of sugar - combine and whisk all ingredients. You can either use this as a special sauce for your burgers or mix with shredded cabbage or both if you make more.

Do

Fry the veggie patties in a frying pan with a little oil, until cooked and a little crisp.

Grill the buns under the grill.

Add a slice of cheese to each pattie and turn the heat off, to allow the cheese to melt.

Place all of the fillings on the table.

Serve

Place a bun on a plate and add a pattie to the base of each bun.

Take the plates to the table.

Allow people to assemble their own burgers their own way. (I like to build my burger the following way: Pattie, cheese, white onion, mushroom, brown onion, tomato, beetroot, lettuce, dill dijonnaise.

Green goddess sauceis also a welcome addition. As is avocado salsa.

Build your burger with small amounts of fillings, a burger can quickly become unwieldy if its too big.