• Burger buns 10 g
  • Eggplant, sliced 7 pc
  • Wild mushrooms selection 700 g
  • Shallots, diced 200 g
  • Creme fraiche 200 g
  • Cos lettuce 150 g

Dijon Mayo:


  • Beetroot, leaves 100 g
  • Mint leaves 50 g
  • Frisee Lettuce 100 g
  • Mizuna Leaves 100 g
  • Quinoa, roasted 200 g
  1. Burger:

    • Grill thin slices of aubergine and cook briefly in the oven. Sauté the shallots and garlic and then add minced aubergine and wild mushrooms.
    • Add a spoonful of crème fraiche and add Knorr Mise en Place Pesto.
    • Leave the mixture to cool.
    • Lay the slices of aubergine in a round mould, ensuring that they overlap. Fill the mould with the aubergine and mushroom mixture and fold into a burger.
    • Slice the burger bun open and grill cut side down on a skillet.
  2. Dijon Mayo:

    • Simply mix together Colman’s Dijon Mustard and Hellmann’s Real Mayonnaise.
  3. Assemble the Burger:

    • Put the burger together with lettuce and the lukewarm aubergine burger. Garnish with a slice of Munster cheese and Dijon Mayonnaise.
  4. Garnish:

    • Garnish with roasted quinoa and a salad mix of red beetroot leaves, mint, frisee and minzuna leaves.
  5. Presentation:

    • Best served with sweet potato fries and Hellmann’s Ketchup.