6 Boerske hamburgers
6 hamburger buns
150 g rocket (arugula)
1 red onion
250 g mushrooms
150 g diced onions
1 tsp garlic paste
2 tomatoes
1 cucumber
1 bottle of truffle mayonnaise (Oliehoorn)
Herb dressing
Butter for frying
Slice the mushrooms and fry them with the diced onions and garlic. Keep the mixture warm.
Finely chop the red onion and cut the tomatoes and cucumber into small cubes. Mix together and dress with two tablespoons of herb dressing.
Heat the potato wedges in the oven at 160°C for 20 minutes.
Cut the hamburger buns in half and lightly toast the cut sides in a frying pan until golden brown.
Cook the hamburgers until fully cooked.
Spread a generous tablespoon of truffle mayonnaise on the bottom half of each bun. Add the rocket, followed by a spoonful of the cucumber and tomato mixture. Place the burger on top, then add the mushroom and onion mixture.
Spread extra truffle mayonnaise on the top half of the bun and place it on the burger.
Serve the burger with the potato wedges on the side.
