Braaied Mushroom and Fry’s Chicken Burger with Basil, Rocket Pesto and Pineapple.

Make your burgers gourmet with homemade, dairy-free basil pesto, topped with chargrilled pineapple and Fry’s Chicken-Style Burgers!

  • Prep Time: 20m
  • Cook Time: 10m
  • Serves: 4


  • 2 boxes Fry’s Chicken Burgers
  • Oil for brushing
  • 8 large brown mushrooms
  • Pineapple, peeled and sliced
  • Basil and Wild Rocket Pesto
  • 1 c fresh basil
  • 1 c wild rocket
  • ¼ cup roasted cashews
  • ¼ cup pine nuts
  • ½ cup olive oil
  • 2 cloves garlic, peeled
  • 1 tbsp. lime or lemon juice
  • Salt and pepper
  • Baby spinach
  • Vegan cheese
  • Tomato, sliced


  1. Place all of the ingredients for the pesto in a food processor and blitz until combined. Taste and correct seasoning.
  2. The Chicken Burgers will taste best cooked over hot coals, so get the braai going. Brush each Chicken Burger with a little oil and braai until golden brown. Braai the mushrooms and pineapple slices until just cooked and the edges are charred.
  3. Top a mushroom (underside up) with baby spinach and a slice of tomato. Add a Chicken Burger, a slice of cheese, pineapple, a second Chicken Burger patty and a second slice of cheese. Top with pesto and cover with a second mushroom. Season with cracked salt and pepper, as you assemble.

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