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Falafel and Portobello Mushroom Burger
Recipe image

Crispy falafel and a juicy, umami-seasoned portobello mushroom are layered in a toasted brioche bun with tangy pickled vegetables, citrusy sumac onions, and creamy tzatziki. Inspired by Middle Eastern and Greek flavours, this vibrant vegetarian burger delivers bold spice, freshness, and satisfying texture in every bite.

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Ingredients

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Falafel Burger

Tzatzik

Sumac Onions

  • Red onion, sliced in half rings 100.0 g
  • Sumac 0.5 tbsp
  • Red wine vinegar 0.5 tbsp
  • Olive oil 0.5 tbsp
  • Parsley , finely chopped 2.0 g
  • Large pinch of Salt

Pickled Vegetables

  • Green chillis 100.0 g
  • Carrots 200.0 g
  • Turnip 200.0 g
  • Garlic cloves 3.0 pc
  • Water 200.0 ml
  • Vinegar 100.0 g
  • Sugar 200.0 g
  • Salt 3.0 g

Burger Assembly

  • Fresh mixed micro herbs 150.0 g
  • Brioche buns 4.0 each
Created By:
No Chef Image

JIRAROJ NAVANUKROH AND MAURITS VAN VROENHOVEN

Executive Chef and Global Lead Creative and Brand Development Chef

Crispy falafel and a juicy, umami-seasoned portobello mushroom are layered in a toasted brioche bun with tangy pickled vegetables, citrusy sumac onions, and creamy tzatziki. Inspired by Middle Eastern and Greek flavours, this vibrant vegetarian burger delivers bold spice, freshness, and satisfying texture in every bite.

...

Preparation

  1. Falafel Burger

    • Prepare the falafel burger: Place all the
      ingredients for the falafel into a food
      processor and pulse until well-combined
      but not completely pureed. Shape into the
      desired size using a ring. Freeze the falafel
      for a couple of hours before deep-frying.
    • Deep-fry the falafel at 175°C for 8–10 minutes.

  2. Tzatzik

    • Prepare the tzatziki: Mix all ingredients
      together until combined.
    • Pan-fry the portobello slices and season with
      Knorr Professional Chicken Bouillon Powder.

  3. Sumac Onions

    • Prepare the sumac onions: Mix all ingredients
      together until combined.

  4. Pickled Vegetables

    • Prepare pickled vegetables: Boil water,
      add vinegar, sugar, and salt. Add the
      vegetables and store them in the fridge
      for a couple of days.

  5. Burger Assembly

    • Toast the brioche burger buns.
    • To build the burger: Spread tzatziki on the bun, add pickled vegetables and micro herbs, falafel, top with portobello mushroom, sumac onion, and more micro herbs. Top with the other half of the burger bun.
Created By:
No Chef Image

JIRAROJ NAVANUKROH AND MAURITS VAN VROENHOVEN

Executive Chef and Global Lead Creative and Brand Development Chef
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