Apart from the well-chosen meat, i.e.
Angus, Wagyu or Hereford Prime Burger, the taste of a burger is determined by vegetable toppings.
To make the result really tasty, they have to be ripe, fresh and of high quality.
It is a good idea to use in-season products – which is when they are the tastiest and richest in nutrients.
In Poland, the seasons richest in seasonal fruits and vegetables are, of course, spring and summer.
In spring there are a variety of lettuces, spring onions, radishes, cucumbers, tomatoes and long awaited asparagus, which can help create a delicious spring burger topping or a side dish.
In summer, as in spring, there are lettuce, tomatoes, cucumbers and radishes among the seasonal vegetables.
Fresh spinach and broad beans are used in the preparation of vegan burgers.
In the second half of the season, you can choose from aubergines, courgettes and peppers that blend perfectly with your burger after being grilled.
In the autumn the availability of lettuces gradually decreases, but the season for lamb’s lettuce and spinach still continues.
Peppers, courgettes and aubergines are still available mid-season.
Kale can be an interesting addition to a burger, such as in the form of baked “chips”.
Then there are the varieties of pumpkin: courgette, butternut, muscat and hokkaido, from which vegan burgers are made.
Autumn is also a time of forest mushrooms, sure to add unique flavour to the burgers.
Winter is characterized by the lowest availability of seasonal vegetables. You can choose from endive, chicory and lamb’s lettuce. There are still pumpkins available…. However, an interesting addition to a burger during this period is beetroot, either roasted or marinated. It is worth making use of processed and other products prepared in the autumn for times of reduced availability.