With the aid of a mold, cut the rice crackerbreads into
circles. Add the Vegenesa on top, which is the plant-based alternative to mayonnaise.
Cut the burgers just like the crackerbreads and cook them with a few drops of
olive oil in a frying pan or a grill over medium heat for two minutes on each
side. Add the burgers to the bite and garnish it with a peppermint leaf and
some alfalfa sprouts.
