Chili cheese vegetable burger with mushrooms and hollandaise sauce

Ingredients for 2 servings:

• 2 burger buns with sesame seeds
• 6 vegetable sticks (frozen)
• 2 tbsp sauce (cucumber relish)
• 4 mushrooms, brown
• 125g Camembert(s)
• 2 tbsp Hollandaise sauce, homemade or ready-made
• 2 tbsp mayonnaise
• 2 tbsp barbecue sauce
• 2 leaves of iceberg lettuce
• 2 tbsp fried onions
• n. B. Pepper, freshly ground
• 1 tbsp margarine
• 1 tbsp olive oil
• 1 garlic clove(s)
• 1 jalapeño(s)
• 1 pinch of salt
• ½ tsp parsley, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian fast food

Mix the cold hollandaise sauce and mayonnaise and stir into a sauce with the freshly ground pepper and dried parsley. Refrigerate the sauce. Preheat the oven to 175°C. Cut the hamburger buns in half, place them on a wire rack lined with aluminum foil, and toast them briefly. Wash the iceberg lettuce leaves and let them dry on a kitchen towel. Clean and quarter the mushrooms. Finely chop the garlic. Finely slice the jalapeño peppers. Cut the Camembert into 1-2 mm thick slices. Heat the margarine in a small pan and fry the vegetable sticks until golden brown. At the same time, in a second pan, fry the mushrooms with the finely chopped garlic and jalapeño peppers in olive oil. Season with salt and pepper. Remove the hamburger buns. Spread the tops with cucumber relish and the bottoms with barbecue sauce. Place an iceberg lettuce leaf on the bottom of each. Remove the vegetable sticks from the pan and place three on each of the lettuce leaves. Place the Camembert on top, then top with the warm garlic mushrooms. Place two tablespoons of mayonnaise hollandaise sauce on each of the mushrooms, sprinkle with a tablespoon of fried onions, and place the top halves of the hamburger buns on top. Serve immediately!