Ingredients
· McCain® Ecopouch Mushrooms 32mm – 100 g
· McCain® Battered Onion Rings – 4 nos
· McCain® SureCrisp™ Skin-On Shoestring Fries 1/4″ PXL
· Burger bun – 1 nos
· Mayonnaise · Butter – 10 g
· Kimchi – 50g · Sharp cheddar – 10 g
· Tomato – 1 slice · Lettuce – 2 leaves
Directions
· Season the minced meat with ground black pepper and salt, mount the patty and reserve.
· Add the butter in a sauté and cook McCain® Ecopouch Mushrooms 32mm till golden brown. Season with salt and pepper and reserve.
· In a sauté, cook the burger for 2 minutes on each side using medium heat. Add the mushrooms to the sauté and cook together for another 1 minute. Reserve.
· Deep fry McCain® Battered Onion Rings at 177˚C for 2 minutes 30 seconds.
· Grill the burger bun and spread butter on each side.
· Mount the burger by layering the grilled bun, mayonnaise, lettuce, kimchi, meat paddy, cheddar, onion rings and mushrooms, mayonnaise and the bun top.
· Fry McCain® SureCrisp™ Skin-On Shoestring Fries 1/4″ PXL at 177˚C for 2 minutes 30 seconds.
· Serve immediately.