What’s for dinner? Creamy mushroom and chicken burger

You’ll need: 1 Ready2Go 125g schnitzel; 1 burger bun, toasted; 1 jalapeño, thinly sliced; 1 handful mixed salad leaves (rocket, iceberg, baby spinach); 2 slices tomato (thin); 1 large jalapeño, sliced; * ½  cup creamy mushroom sauce; Marvello Spreadable (for toasting bun).

* For the mushroom sauce: 1 cup button mushrooms, chopped; 30g Marvello Butter Flavour Margarine; ½ cup Meadowland Classique cream; 1 Tbsp chopped onion; 1 tsp crushed garlic; 1 tsp fresh thyme; 1 Tbsp Nola Ultra Creamy; salt and pepper to taste.

How to:

For the mushroom sauce – Heat the Marvello Butter Flavour Margarine in a saucepan. Add the mushrooms to the pan with the thyme and season with salt and pepper.

Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant. Pour in the Meadowland Classique cream and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.

Bake the Ready2Go 125g chicken schnitzel in the oven for approximately 20min at 180˚C.

Cut the bun in half and spread the Marvello Spreadable Margarine evenly on the seeded burger buns and toast until golden.

To assemble – Spread about a tablespoon of the Nola Ultra Creamy mayo on both bun halves.

Layer the sliced jalapeño, mixed salad leaves and tomato on the bottom half.

Place the chicken schnitzel on top of the layers and drizzle the mushroom sauce on top.

Serve with a side salad or potato wedges and extra creamy mushroom sauce on the side. Enjoy!

* Recipe & image by RCL Foods.