Plant-based chicken mega burger

Finely chop the tarragon and shallot. Mix with the mayonnaise and season with salt and pepper.

Remove the leaves from the baby Romaine and slice the tomatoes.

Cut each of the burger buns into three slices and toast them in a dry frying pan.

Heat two tablespoons of olive oil in a frying pan and fry the plant-based chicken burgers for 3 minutes each side, until crispy and brown.

Spread the bun bottoms with some lettuce leaves, top with a chicken burger, followed with the tarragon mayonnaise and tomatoes. Put the middle bun slices on top and repeat the lettuce, burger, sauce, and tomato. Finish with the tops of the buns.