Salmon Brunch Stack
Gluten Free
Dairy Free
This delicious burger features lightly grilled buns layered with fresh salad ingredients like lettuce, mayo, cucumber, and tomato. The star of the dish is the Wild Chef Pumpkin & Quinoa Patty, generously spread with Barker’s Professional Apricot & Capsicum Chutney. Topped with savory halloumi and tangy pickled red onion, this burger offers a delightful mix of flavors and textures, perfect for a satisfying meal.
By Barker's
Ingredients
- (120g) Wild Chef Pumpkin & Quinoa Patty
- 1/2 Avocado, thinly sliced
- Handful of Spinach
- 49 g Cold smoked salmon
- Red onion, pickled
- 1 poached egg
- Mint leaves to garnish
- Barker’s Professional Spicy Eggplant Relish
Method
- Place the Wild Chef Pumpkin & Quinoa Patty on a plate.
- Top with fresh spinach.
- Slice and layer avocado.
- Place cold smoked salmon on top.
- Dollop Barker’s Professional Spicy Eggplant Relish.
- Add a poached egg.
- Garnish with pickled red onion.
This Recipe Uses
Spicy Eggplant Pickle 1kg
$16.49
1kg
