| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Meat dishes | other | 30 Min | 1 place |
ingredient
- 60 grams Embak House Bun Burger
- 113 grams let's plant meat plant-based meat burger
- 1 slice Violive Vegan Cheddar Cheese
- 60 grams of vegetarian barbecue sauce
- 20 grams of vegan mayonnaise
- 15 grams of vegan mustard
- 38 grams tomatoes
- 12 grams of salad greens
- 15 grams olive oil
- 1 gram salt
- 2 grams pepper
- 20 grams of tomato sauce
- 15 grams olive butter
- 15 grams shimeji mushrooms
- 25 grams pickled cucumber
- 50 grams water
- 2 grams fresh thyme
- 150 grams of frozen french fries
- 1 gram salt
- 10 grams truffle oil
Preparation
- Season the "let's plant meat plant-based burgers" with salt and pepper.
- Then heat a hot pan, add olive oil, and grill the plant-based burgers. When cooked, turn off the heat and let the burgers rest for a while.
- Combine the BBQ sauce, water and olive butter in a pan, then add the burgers and fresh thyme.
- 4. Coat the burgers with the sauce by glazing both sides of the burgers.
- 5. Then bake the burgers coated with sauce with "Violife Vegan Cheddar Cheese" at 180°C for 1 minute.
- Cut the burger buns into 2 pieces, spread with olive butter and toast in a pan.
- Sauté shimeji mushrooms with olive butter and season with salt and pepper.
- Fry the fries and toss them with truffle oil and salt. Place in a bowl.
- Then assemble the burger by putting the burger bun, mayonnaise, mustard, burger, tomato, shimeji mushroom, pickled cucumber, lettuce.
- Arrange the burgers on a layered burger bun, tomato, sauteed mushrooms, iceberg lettuce and top with a burger bun. Served with truffle fries.
