Kojibar patties are a great base for flavourful, balanced burgers. This winter-inspired version combines seasonal vegetables with the deep, umami character of Kojibar Porcini. If you’re looking for a plant-based burger with real depth, this one delivers.
Ingredients (serves 1)
- 1 Kojibar Porcini patty
- 1 burger bun
- a handful of fresh spinach
- red cabbage (shredded or lightly marinated)
- kimchi
- Grashka Mayo
- olive oil for frying
Method
- Bun
Slice the burger bun and lightly toast the inside of both halves in a dry pan or oven until golden. - Kojibar
Pan-fry the Kojibar Porcini patty with a little olive oil until nicely browned on both sides. - Assemble the burger
Spread Grashka Mayo on the bottom bun. Add fresh spinach, place the Kojibar patty on top, then layer with kimchi and red cabbage. - Finish
Generously spread Mayo on the top bun and place it over the burger.
Tip
For extra depth, add caramelised onions or roasted root vegetables. Serve with roasted potatoes or a fresh salad for a complete meal.