It’s been a few months since we first began our regular Denizen in The Kitchen series, supported by Fisher & Paykel, and since that time the seasons have changed. What began with a soul-warming, hearty winter’s soup has evolved into something more appropriate for sunnier climes. The latest addition to the series? Bean burgers, potato wedges, and mounds of accompanying coleslaw.
As the token vegetarian of the group, when my time to get busy in the kitchen swung around I found myself panicked as to what I could make — persuading a group of meat eaters to turn to the veggie side for a shared meal is no easy feat. After toying with numerous meat-free meal alternatives I eventually landed on burgers, which mark the change in the seasons like nothing else, and I’ve never seen anyone turn down a golden, crispy wedge.
Not only a crowd-pleasing bite but simple to make too, all it takes is a bit of prep work, Fisher & Paykel’s sparkling suite of appliances and a dash of creativity — especially when it comes to the burger’s ‘stacking’. For the ultimate well-built stack, I opted for the likes of mushroom, pickles, red onion, mozzarella, tomato and lettuce, but feel free to chop and change these as you see fit.
The ingredients below were enough to make lunch for a team of 10, with plenty left over for freezing. (Or second servings, we’re not here to judge.)