Burgers With Garlic & Soy Fried Mushrooms, Pumpkin Cream, Chives Mayo And Roasted Onion Chives

Pumpkin cream: Set the oven to 175 degrees. Peel a squash, grate it and cut it into small pieces. Place in an oven dish together with garlic cloves and pour over a little oil. Mix around so that the pieces are covered. Roast in the oven for 30 minutes or until the pumpkin is soft and slightly colored. Let the pumpkin cool slightly and then mix all the ingredients together into a smooth mixture.

The mushrooms: Rinse the mushrooms and remove dirt. Wipe with a clean kitchen towel. Slice the mushrooms into 2-3 mm thick slices and place in a dry frying pan and turn on medium heat. Fry the mushroom for 3-4 minutes until it has taken on a little color. Put in 1 tablespoon rapeseed oil and squeeze in the garlic. Lower the heat and stir so that the garlic does not burn. Add soy and parsley and taste with salt and pepper (remember that soy is salty so taste before you salt too much). Let fry for another 2-3 minutes before removing the mushrooms from the pan.

Chives dressing: Mix mayonnaise, yogurt and lemon juice in a small bowl. Sprinkle over the spring onion and season with salt and freshly ground black pepper.

Assembly: Light the grill and wait until you have a nice glow. Grill the burgers 2-3 minutes per side (or fry in a frying pan). Spread mayonnaise on the bottom bread, add the burger, a layer of pumpkin cream, a handful of arugula, mushrooms and top with toasted onions and finally the top bread.

4 servings
Time: 60 minutes

Ingredients:

  • 2 pkt Peas of Heaven burger
  • 4 hamburger buns
  • 70 g Arugula
  • Roasted onions

Fried mushrooms:

  • 250 g mushrooms
  • 2 cloves of garlic
  • ½ tablespoons dark soy
  • 1 tablespoon frozen chopped parsley or 1 dl fresh that you finely chop
  • Salt and pepper

Pumpkin cream:

  • 1/2 pumpkin + 1 tbsp oil
  • 1/2 cup vegan sour cream
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon lemon
  • 0.5 teaspoon salt
  • Chives or rosemary

Chives dressing:

  • 1 dl egg-free mayonnaise
  • 0.5 dl fatty vegan yogurt
  • 1 tablespoon dried spring onion
  • 1 teaspoon lemon juice
  • Salt & black pepper