Throw a naan-stop party in your mouth with this Indian-inspired veggie creation! Amy's Sonoma Veggie Burger served with mango chutney, creamy cucumbers, tart veggie slaw and sliced jalapeño pepper - sweet, spicy perfection.
To make the cucumber salad, combine cucumber, yogurt, dill and red onion in a small bowl. Let sit 10 minutes so flavours infuse.
Prepare Amy’s Sonoma Veggie Burgers according to instructions on box.
Heat naan bread in the oven on a foil-lined baking sheet at 200°C for 5 minutes.
Remove from oven and add a good slathering of mango chutney to half of the naan bread.
- Top with cooked veggie burger patty, pickled veggies, cucumber salad and sliced jalapeño. Fold naan bread over to make a little pocket and dig in!