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Aubergine, pesto and goat's cheese burgers recipe

Aubergine, pesto and goat's cheese burgers recipe

9 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


  • 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
If you don't have aubergine, try using courgettes

Each serving contains

  • Energy

  • 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


  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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