Ingredients
- 20 Ardo Corn ribs
- 1.5kg Ardo Sweet potato fries (thin cut)
- 10 Ardo Beetroot burger
- 100g Ardo Herb mix tartare
- 300g Ardo Grilled aubergine parilla - slices
- Liquid butter or vegetable oil
- Lettuce
- Tomatoes
- Red onion
- Mayonnaise or veganaise
- 10 burger buns
- Pepper and salt
Allergens
Gluten
Lactose
Egg
Mustard
Preparation
- Mix the tartare herb mix with the mayonnaise or veganaise.
- Finish the corn ribs with some liquid butter or oil and season with salt and pepper.
- Bake the corn ribs together with the beetroot burger in the oven 180°C for 12-14 minutes.
- Bake the grilled aubergines and the burger buns in oven 4-6 minutes 180°C.
- Deepfry the sweet potato fries in vegetable oil.
- Put all the ingredients for the burger together, start with some tartare sauce on the bun, then the vegetables and at last the beetroot burger.
- Serve with the corn ribs, sweet potato fries and the tartare sauce.
Ardo products used in this recipe
