Ingredients for 4 burgers

For the mushroom patty:

2 tbsp Condito The Green Line Mayo Vegan Sauce

300g finely chopped mushrooms (blended in a food processor)

2 spring onions, finely chopped

100g soaked bulgur

100g finely chopped smoked almonds (blended in a food processor)

2 tbsp soy sauce

1 cup powdered mashed potatoes

2 tbsp olive oil

For the burger:

Condito The Green Line Mayo Vegan Sauce

4 burger buns

2 tomatoes, sliced

Lettuce leaves

Arugula

1 grated carrot (mixed with a little Mayo Vegan Sauce)

Sliced avocado

Finely chopped red cabbage

Sliced pickled cucumber

Instructions:

In a bowl, mix the Mayo Vegan Sauce, mushrooms, spring onions, bulgur, almonds, soy sauce, mashed potato powder, and olive oil. Knead the mixture well, cover, and refrigerate for at least 30 minutes. Then, shape into patties of approximately 200g each.

Cook the patties in a dry pan for 5 minutes on each side, or bake in the oven at 200°C  for about 20 minutes.

Meanwhile, toast the burger buns.

Spread Mayo Vegan Sauce on the buns, add the vegetables, patties, and another layer of Mayo Vegan Sauce. Top with the other bun and serve!

💡 Tip! For a quick and refreshing salad that pairs perfectly with the burger, mix Mayo Vegan Sauce with some grated carrot.