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An Italian vegie burger

Method

  • Cook the seasoned eggplant, zucchini and capsicum on a lightly oiled, preheated ridged grill (or BBQ) until blistered and tender, spraying with oil as you do so.
  • While the vegies are cooking, mix together the pesto, mayonnaise, sour cream, garlic and a squeeze of lemon juice. Taste for seasoning.
  • When the vegies are ready, remove or push to the side and grill the tomatoes and buns.
  • To serve, smear the pesto mayo on each burger bottom and top with the tomatoes, vegies, cos, another dollop of mayo, the parmesan and bun tops. Press down lightly and enjoy!

Ingredients

  • olive oil spray
  • ½ eggplant, halved & sliced
  • 1-2 zucchini, sliced
  • 1 each red & green capsicum, cut into pieces
  • freshly ground salt & pepper
  • 1-2 heaped tspn pesto
  • 3 heaped tbsp mayonnaise
  • 1½ heaped tbsp sour cream
  • 1 garlic clove, crushed
  • ½ lemon
  • 2-3 large ripe tomatoes, thickly sliced
  • 4 large burger buns, halved
  • inner leaves of cos lettuce
  • parmesan shavings

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm