Stealth Fries with Vegan Mushroom Lentil Burger & Salsa | Lamb Weston

Ingredients

• 200g Stealth Skin On Fries, cooked as per the instructions
• ½ small red onion, roughly chopped
• 70g (8 medium) cup mushrooms, quartered
• 100g pre-cooked Puy lentils (pouch lentils work well)
• 6 tarragon leaves, finely chopped
• 1 tbsp dried parsley
• 30g panko breadcrumbs
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 brioche buns, toasted
• 2 tbsp Salsa Rosso
• 2 vegan burger patties
• 2 slices vegan cheese
• Crispy fried onions (recipe below)
• 4 slices tomato
• 2 handfuls rocket
• 2 jarred grilled red peppers
• 1 tbsp extra virgin olive oil
• 1 tbsp sun-dried tomato paste
• 1 clove garlic, crushed
• Pinch of red pepper flakes / Aleppo pepper or dried chili flakes
• 1 tsp harissa paste
• ½ tsp white wine vinegar
• 2 brown onions, sliced into rounds
• 1 tbsp vegetable oil