6 Boerske hamburgers
6 hamburger buns
150 g iceberg lettuce
100 g chopped onion
250 g mushrooms
1 tsp garlic paste
2 tomatoes
1 cucumber
1 bottle of truffle mayonnaise
Butter for frying
Peka potato wedges
Slice the mushrooms and fry them with the diced onions and garlic. Keep the mixture warm.
Slice the tomatoes and cucumber into nice, thin slices.
Heat the potato wedges in the oven at 160 °C for 20 minutes.
Cut the buns in half and lightly toast the cut sides in a frying pan until golden brown.
Cook the burgers until fully cooked.
Spread a generous tablespoon of truffle mayonnaise on the bottom half of each bun. Add the iceberg lettuce, followed by the tomato and cucumber slices.
Place the burgers on the buns and top with the mushroom and onion mixture.
Spread extra truffle mayonnaise on the top half of the bun and place it on top of the burger.