Burger Bouchées

Portobello Beetroot Burger

Ingredients

• 8 small portobello mushrooms
• 4 small beetroot burgers
• 1 onion, sliced in rings
• Green lettuce
• Maille wholegrain mustard

Prepration

1. Panfry the portobello mushrooms on medium heat with some oil.
2. Panfry the beetroot burgers.
3. Build the burgers starting with portobello, green lettuce, onion, beetroot burger, cornichon and place a portobello on top.
4. Serve with Maille wholegrain mustard or mix wholegrain with a bit of vegan mayonnaise.

Tofu Burger

Ingredients

• 4 vegan burger buns
• 4 slices tofu
• 4 pcs grilled courgette lettuce
• Maille wholegrain mustard

Prepration

1. Coat the tofu with some of the wholegrain mustard and panfry in oil on medium heat on both sides for 5 minutes or until golden brown.
2. Cut the buns in half and toast them in a hot nonstick pan.
3. Spread some Maille wholegrain mustard on the bottom part of the bun.
4. Add lettuce and courgettes on top. Then add the tofu. Add a spoon of wholegrain mustard on top of the tofu and place the top of bun.

Avocado Falafel Burger

Ingredients

• 4 small avocados
• 4 small falafel burgers 20 gr watercress
• 1 sliced tomato
• 1 red onion sliced in rings
• 1 tbsp Maille Dijon Originale mustard
• 1/2 tsp sesame seeds

Prepration

1. Cut the avocado across horizontally and clean the avocado carefully by removing the stone and the skin.
2. Panfry the falafel burgers with some oil on medium heat for 5 minutes or until golden brown.
3. Start with the bottom part of the avocado, put some watercress on top, a slice of tomato and a couple of red onion rings.
4. Add a spoon of Maille Dijon Originale mustard on top. Place the falafel burger and the top part of the avocado.
5. Put a wooden stick in the middle to hold everything together, sprinkle with sesame seeds and serve.

Maille Tip: You can have a burger that’s vegan and gluten free, try using avocado halves as buns instead of bread.

Find the original recipe by clicking here. (Link opens in new window.)