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Veggie burger recipe

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Who said hamburgers had to have meat patties? This vegetarian option is super tasty!

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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  • 1 plump large aubergine or brinjal
  • Goat’s cheese
  • 1 red pepper
  • 1 yellow pepper
  • Basil pesto
  • Rocket leaves
  • 1 Tbsp (15 ml) Olive oil
  • Salt
  • Pepper

Cut the aubergine into 1 inch thick rounds, salt and leave aside.

Cut the peppers into quarters and then in half again. Heat the olive oil in a pan, add the peppers and allow to blister on the outside, taking care not to burn them. Remove from the heat, place in a bowl, cover and allow to cool and sweat. Heat a grill pan on the stove and brush the aubergine slices with olive oil. Grill the aubergine slices for 3-4 minutes on each side. Remove the skin from the cold peppers.

Assemble the burgers.

Toast the buns and drizzle with olive oil. Place one slice of aubergine onto the bottom half of the bun, then a layer of  peppers, goats’ cheese, pesto and rocket. Top with the other half of the bun.

Serve with chunky chips and tomato chutney.