Upper-class vegan burger 'deluxe'


Serves 10

10 Ardo Quinoa kale burgers
30 Ardo Sweet potato wedges
30 Ardo Honey glazed parsnips
50g Ardo Mix Salsa Mexicana
300g Ardo Roasted corn mexicana
10 multigrain burger buns
1.5 tbsp veganaise
¼ head iceberg lettuce


Gluten, Soy, Mustard


  1. Bake the sweet potato wedges and honey-glazed parsnips in advance in the oven at 180°C (15-20 min).
  2. Mix the Mix Salsa Mexicana with the veganaise.
  3. Cut the iceberg lettuce into thin strips.
  4. Fry the burgers for 3 minutes in the deep fryer or bake them for 12 minutes in the oven.
  5. Warm the parsnips, sweet potato wedges and roasted corn Mexicana in the oven for 3-5 minutes.
  6. Briefly toast the burger buns.
  7. Spread a layer of sauce on both sides of the bun.
  8. Build the burger as follows: the corn at the bottom, then the quinoa kale burger and the iceberg lettuce on top.
  9. Serve the sweet potato wedges and honey-glazed parsnips on the side.
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