Crispy No-Chicken Burger Bowl

Roughly chop the lettuce and thinly slice the radishes. Finely chop the onion (see Tip). In a small bowl, combine the white wine vinegar with the sugar, then add the onion and the radish. Toss well to combine and then set aside. 

Tip: if you don't like raw onion, fry it with the veggie burger instead.

Dice the bread and season with salt and pepper. Heat half of the olive oil in a frying pan over medium-high heat. Fry the bread for 2 - 4 minutes or until golden-brown, so as to make croutons. Remove from the pan and set aside.

Melt half of the butter in the same pan over medium-high heat. Fry the burger for 2 - 3 minutes per side or until evenly browned. Melt the rest of the butter in another frying pan over medium-high heat. Fry the potato wedges for 2 - 3 minutes, seasoning to taste with salt and pepper.

Cut half of the lemon into wedges and juice the rest into a large salad bowl. Finely grate the Parmigiano Reggiano and transfer half to the salad bowl. Add the mayonnaise, extra virgin olive oil, mustard and honey (see pantry for amounts). Mix well. Transfer the lettuce, onion, radishes, potatoes and croutons to the salad bowl and toss well to combine. Season to taste with salt and pepper.