MINI ERYNGII BURGER

Snacking has never been so responsible. Pure quilty-free pleasure with these mini burgers from eryngii. How much fun is that? Just happy faces at the table. The meat is not missed for a second.
(Delicious with Eryngii fries from the trunks)

SUPPLIES for 4 persons:
8 pieces eryngii (royal oyster mushroom)
2 tomatoes
grated old cheese
2 slices of white bread
8 sun-dried tomatoes in oil
ketchup
iceberg lettuce
roasted sesame seeds

PREPARATION
Carefully cut the hats from the eryngii and steam them for 5 minutes in a steam basket. Cut the trunk into thin strips of about one centimetre.

Sprinkle some sesame seeds over the steamed hats of the eryngii. Make eight rounds out of the white bread. Put the sun-dried tomatoes and some oil on top. Cut eight wedges out of the tomatoes and sprinkle with the grated cheese. Put the bread and tomato in the oven. When the cheese has melted and the bread is crispy, press stop. First the bread, then some iceberg lettuce, some ketchup, then the gratinated tomatoes and finally the hat of the eryngii. Put a skewer through it so that nothing of the vegaburger slips off during serving.
ENJOY!

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