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Aubergine, pesto and goat's cheese burgers recipe
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20 ratings
These easy veggie burgers are stacked with griddled aubergine, creamy goat's cheese and tangy pesto. Adding lemon juice to store bought pesto gives extra flavour and loosens it a little, making it the ideal burger topping alongside a dollop of mayo and fresh rocket leaves. Trust us, this veggie burger recipe will definitely impress! See method
Ingredients
- 1 large or 2 small aubergines, washed, trimmed and cut into 8 x 1.5cm rounds
- 1 tbsp olive oil
- 65g Tesco Finest basil pesto
- ½ lemon, juiced
- 4 small bread rolls, halved
- 4 tbsp light mayonnaise
- 50g rocket
- 75g soft goat’s cheese
Perfect with:
Wicked Kitchen orange pumpkin pesto
Each serving contains
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Energy
1605kj
395kcal
20%
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Fat
21g
30%
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Saturates
5g
26%
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Sugars
8g
9%
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Salt
1.1g
19%
of the reference intake
Carbohydrate 39.3g
Protein 12.2g
Fibre 2.1g
Method
- Heat a griddle pan over a high heat until hot. Brush both sides of the aubergine slices with oil; season. Griddle in batches for 6-8 mins each side until really soft, golden and charred in places.
- Whisk the pesto with the lemon juice to make a spoonable dressing.
- Toast the bun halves in the griddle pan. Spread the mayonnaise over the bases, then add rocket. Top 4 of the griddled aubergine slices with goat's cheese and 1 tbsp of the pesto dressing. Sandwich with another aubergine slice, then pile them into the buns and spoon over more dressing. Finish with the bun lids, securing with a wooden skewer, if you like.
Tip: To make this recipe gluten-free, swap the burger buns for Tesco Free From 4 white rolls.
See more Veggie burger recipes