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The Leon young chefs competition

The Veggie Burger

Serves: 4   Preparation: 10 minutes   Cooking: 15 minutes

  • Vegetarian
  • Vegan
  • Low glycemic load
Age 9 - 12
4large Portabello Mushrooms, trimmed and wiped
1Red Pepper, deseeded and cut into 8 rings
1Red Onion, cut into rings
3-4 clovesof Garlic, peeled and chopped
1 handfulof Fresh Parsley, chopped
1Avocado, peeled, stoned and sliced
4Rolls (of your choice)
1Slice of Cheese (Optional)
Olive Oil
Freshly Ground Black Pepper
Veggie Burger

This is not your usual veggie burger bulked up with beans. This is just veggies pure and simple.

1. Heat 1 tablespoon of the olive oil in a wide frying pan. Pop in the mushrooms and gently fry them, turning occasionally until they are just done – about 5-7 minutes in all. Remove the mushrooms from the pan with a slotted spoon and set aside.

2. Heat the remaining tablespoon of olive oil. Sauté the red pepper and onion rings until they start to colour, but are still crisp. Remove them from the pan and set aside. Pop in the garlic and parsley and sauté until softened and fragrant – just a couple of minutes.

3. Reintroduce the mushrooms to the pan, along with any juices that have come from them. Stir to mix everything thoroughly and season with salt and pepper.

4. Place the mushrooms on the halved rolls. If you’re having cheese, pop one slice on top of each. Then place two red pepper and onion rings on top of each, add a few slices of avocado, and finish with some mayo.

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