Dee’s “Omega burgers” topped with a Grilled Portobello Mushroom, sliced avocado, cherry tomatoes and broccoli sprouts

2 Aug

Dee’s “Omega burgers” top with a Grilled Portobello Mushroom

sliced avocado, cherry tomatoes and broccoli sprouts

Served with a side of : Stir fry Veggies and Sweet Potato Chips

Serves 2

You will need


  • Dee’s Omega burger 1 packet
  • burger buns toasted
  • half an avocado sliced
  • 2-3 cherry tomatoes sliced
  • broccoli sprouts (optional)
  • 2  portobello mushrooms
  • A little oil.

stir fry

  • 7-8 sugar snaps
  • 3-4 baby corn sliced at an angle
  • 4 broccoli florets sliced
  • 2-3 inches of carrot slice really thin
  • Half a pepper (green,red or yellow.) sliced
  • 2 button mushrooms
  • 2-3 inches of courgette sliced in half moons
  • 2 teaspoons of oil (enough to coat the veggies)

Any mix for you favorite vegetables you can also add cabbage, red onion, bean sprouts, peas  etc.


stir fry sauce

Mix the following ingredients together

  • 1-2 cloves garlic chopped
  • 1-2inch ginger chopped
  • 2-3 tablespoons sweet chill sauce
  • 2-3 tablespoons of soya sauce


Sweet potato chips

  • 2-3 medium sweet potatoes cut into finger size
  • 2-3 teaspoons of oil
  • salt /pepper to taste



  1. Cook Burgers to the instruction on the packet.
  2. Preheat over to 200-250c. Place sweet potatoes, oil, salt and pepper  in a baking sheet. Coating the potatoes well , cook for  7-10 min, or till soft and browned in color.
  3. Season the portobello mushroom with salt and pepper and rub a little oil, bake /grill for 3-5 min
  4. Heat frying pan/wok with oil. When oil is smoking , add veggies. Do this in small batches for best result. Cook 3-5min when almost cooked add stir-fry sauce cook for 1 minute more.
  5. Put burger on toasted bun , top with the portobello, avocado, cherry tomatoes finish it with broccoli sprouts and the sweet potatoes and stir fry veggies on the side, Enjoy

Chef Eoin Moynihan for Dee’s

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