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Falafel and Portobello Mushroom Burger
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Crispy falafel and a juicy, umami-seasoned portobello mushroom are layered in a toasted brioche bun with tangy pickled vegetables, citrusy sumac onions, and creamy tzatziki. Inspired by Middle Eastern and Greek flavours, this vibrant vegetarian burger delivers bold spice, freshness, and satisfying texture in every bite.

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Ingredients

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Falafel Burger

Tzatzik

Sumac Onions

  • Red onionssliced in half rings 100.0 g
  • Sumac 1.0 g
  • Red Wine Vinegar 1.0 g
  • Olive oil 1.0 g
  • Parsley finely chopped 2.0 g
  • Large pinch of Salt

Pickled Vegetables

  • Green Chillies 100.0 g
  • Carrot 200.0 g
  • Turnip 200.0 g
  • 3 Garlic cloves
  • Water 200.0 ml
  • Vinegar 100.0 g
  • Sugar 20.0 g
  • Salt 3.0 g

Burger Assembly

  • Fresh mixed micro herbs 150.0 g
  • 4 Brioche buns
Created By:
JIRAROJ NAVANUKROH AND MAURITS VAN VROENHOVEN

JIRAROJ NAVANUKROH AND MAURITS VAN VROENHOVEN

 Executive Chef and Global Lead Creative and Brand Development Chef

Crispy falafel and a juicy, umami-seasoned portobello mushroom are layered in a toasted brioche bun with tangy pickled vegetables, citrusy sumac onions, and creamy tzatziki. Inspired by Middle Eastern and Greek flavours, this vibrant vegetarian burger delivers bold spice, freshness, and satisfying texture in every bite.

...

Preparation

  1. Falafel Burger

    • Prepare the falafel burger: Place all the ingredients for the falafel into a food processor and pulse until well-combined but not completely pureed. Shape into the desired size using a ring. Freeze the falafel for a couple of hours before deep-frying.
    • Deep-fry the falafel at 175°C for 8–10 minutes.

  2. Tzatzik

    • Prepare the tzatziki: Mix all ingredients together until combined.
    • Pan-fry the portobello slices and season with Knorr Professional Chicken Bouillon Powder.

  3. Sumac Onions

    • Prepare the sumac onions: Mix all ingredients together until combined.

  4. Pickled Vegetables

    • Prepare pickled vegetables: Boil water, add vinegar, sugar, and salt. Add the vegetables and store them in the fridge for a couple of days.

  5. Burger Assembly

    • Toast the brioche burger buns.
    • To build the burger: Spread tzatziki on the bun, add pickled vegetables and micro herbs, falafel, top with portobello mushroom, sumac onion, and more micro herbs. Top with the other half of the burger bun. 
Created By:
JIRAROJ NAVANUKROH AND MAURITS VAN VROENHOVEN

JIRAROJ NAVANUKROH AND MAURITS VAN VROENHOVEN

 Executive Chef and Global Lead Creative and Brand Development Chef
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