Easy Curry Burger with Brown Mushrooms and Gouda Cheese

Preparation

   Wash and slice the mushrooms. You can save a lot of time by buying the frozen pre-sliced mushrooms that you can get at some supermarkets. Add the sliced mushrooms to a large frying pan with 2 tbsp of oil, 1 tsp of dried tarragon, 1tsp of dried basil, 1/2 tsp of white pepper, salt to taste and a glass of water. Let the mushrooms boil on high heat till the water has evaporated. You can place a lid over the mushrooms to cook them faster. While they are boiling you can go on to prepare the burger patties.

  Chop 100 g spring onions as fine as you can. Mix VEGGOFIX CURRY Mince with the finely chopped spring onions and a glass of water (250 ml). Shape 4 big burger patties. These patties will end up pretty thick so fry them in 1-2 tbsp of oil for 5 minutes per side on medium-high heat.

   Prepare the salad by washing the cherry tomatoes and the cucumbers. Cut the tomatoes in half and slice the cucumbers. Throw all of them in a bowl. Add vinegar, salt and pepper as desired or not at all if you can not be bothered.

   By now the mushrooms should be getting nice and roasted. Flip them over to give both sides that deep brown color that we want. Lay 4 slices of (vegan) Gouda cheese like a blanket over the mushrooms, add one tbsp of water and let the cheese melt with the lid on the pan. Take the burger patties out of the pan, if you did not do so yet, open up the buns and roast them in the pan while you wait for the cheese to melt.

   Finally it is time to assemble your easy curry burgers. Scoop up the cheese and mushrooms on the bun. Drop a burger patty on the bun, top that with more mushrooms, add some sauce if you want and smack on the top half of the bun. Serve with the salad. 

Tip: There is no need to wait after you add water to the VeggoFix Curry dry mix. Just start shaping the burger patties right away.