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Aubergine, pesto and goat's cheese burgers recipe

Aubergine, pesto and goat's cheese burgers recipe

13 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

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 395 calories / serving
  • Healthy
  • Vegetarian

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

Why not try...

Wicked Kitchen orange pumpkin pesto Wicked Kitchen orange pumpkin pesto
If you don't have aubergine, try using courgettes

Each serving contains

  • Energy

    1605kj
    395kcal
    20%
  • Fat

    21g 30%
  • Saturates

    5g 26%
  • Sugars

    8g 9%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 39.3g Protein 12.2g Fibre 2.1g

Method

  1. 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.
  2. Whisk the pesto with the lemon juice to make a spoonable dressing.
  3. 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

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