Braaied Mushroom and Fry’s Chicken Burger with Basil, Rocket Pesto and Pineapple


Basil and wild rocket pesto
1 C (250 ml) fresh basil
1 C (250 ml) wild rocket
¼ C (60 ml) roasted cashews
¼ C (60 ml) pine nuts
½ C (125 ml) olive oil
2 cloves garlic, peeled
1 Tbsp (15 ml) lime or lemon juice
salt and pepper

2 boxes Fry’s Chicken Burgers
oil for brushing

8 large brown mushrooms
pineapple, peeled and sliced

To serve

baby spinach
vegan cheese
tomato, sliced


Basil and wild rocket pesto
Place all of the ingredients for the pesto in a food processor and blitz until combined. Taste and correct seasoning.

The Fry’s Chicken Burgers will taste best cooked over hot coals, so get the braai going. Brush each Fry’s Chicken Burger with a little oil and braai until golden brown. Braai the mushrooms and pineapple slices until just cooked and the edges are charred.

To serve
Top a mushroom (underside up) with baby spinach and a slice of tomato. Add a Fry’s Chicken Burger, a slice of cheese, pineapple, a second Fry’s Chicken Burger patty and a second slice of cheese. Top with pesto and cover with a second mushroom. Season with cracked salt and pepper, as you assemble.

Serves: 4
Difficulty: easy
Prep time: 20 mins
Cook time: 10 mins

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