Aubergine, pesto and goat's cheese burgers recipe
Created by The Tesco Recipes team
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
- Takes 30 mins
- 395 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1605kJ 395.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 39.3gProtein 12.2gFibre 2.1g
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- 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 griddlepan. 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 Vegetarian recipes
