Burger in a Bowl

Ingredients

• 4 Angel Bay Gourmet Gluten Free Beef Patties
• 1 Red Onion quick pickle (see Chef's Tips), or just sliced if preferred
• 1 Tbsp Olive Oil
• 1 x Capsicum, sliced into strips
• 1 x Zucchini, sliced
• 1 x Avacado
• 1 Tbsp Lime Juice
• 100g Salad Mix
• 50g Potato Chips (crisps)
• 100g Cherry Tomatoes, halved
• 1/4 C Kalamata Olives
• 1/2 handful fresh parsley, finely chopped

Method

1. Heat the oven to 180°C.
2. Prepare the quick pickled red onion as per chef's tip.
3. Arrange the burger patties in a shallow baking tray and cook according to packet instructions.
4. Pour a film of oil into a frying pan over a medium-high heat and cook the capsicum and zucchini until just tender.
5. At the same time mash the avocado with the lime juice and season to taste with salt and pepper.
6. Divide the leaves between individual serving bowls, add a pattie, chips, the cooked vegetables plus cherry tomatoes and olives and a dollop of avocado. Finish with quick pickled red onion and a sprinkle of parsley.
7. Chef's Tip: Quick pickled red onion is easy to make by combining 1 C white wine vinegar, 1/2 cup water, 2 1/2 tbsp white sugar and 1/2 tsp salt in a small pot, heat to dissolve the sugar. Cool a little and then add finely sliced red onion rings and set aside to pickle. These can be made ahead of time and any leftovers stored in the fridge in a clean jar. Vary the ingredients of the bowl to suit the seasons.