Mushroom And Chicken-Style Burger

2 packets Fry’s Chicken-Style Burgers
Olive oil for brushing
8 large mushrooms
Pineapple, peeled and sliced
A handful of baby spinach, to serve
Vegan cheese
Tomato, sliced
For the pesto

20g (1 cup) fresh basil
25g (1 cup) wild rocket
40g (¼ cup) roasted cashews
35g (¼ cup) pine nuts
120ml (½ cup) olive oil
2 cloves garlic, peeled
1 tbsp lime or lemon juice
Salt and pepper
Method

Place all of the ingredients for the pesto in a food processor and blitz until combined. Taste and season accordingly.
Brush with a little oil and barbecue the Fry’s Chicken-Style Burgers until golden brown. Add mushrooms and pineapple to the barbecue until the edges are slightly charred.
Top a mushroom (underside up) with baby spinach and a slice of tomato. Add a Chicken-Style Burger, a slice of cheese, pineapple, a second Chicken-Style Burger and the second slice of cheese. Top with pesto and cover with a second mushroom. Season with cracked salt and pepper.

Recipe and Images Courtesy of Fry’s Family Foods

Sourced from Vegan Life Mag