Swapping out traditional burger buns for delicious mushrooms is one of the easiest ways to slash carbs in this popular recipe.
Looking for more vegetarian dinner recipes?
Ingredients
Rocket & walnut pesto
Method
1.Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
2.Place mushrooms cup-side up, on two trays. Drizzle with 2 tablespoons of the oil; season. Place eggplant on remaining tray. Drizzle with ¼ cup of the remaining oil. Roast mushrooms and eggplant for 35 minutes.
3.Meanwhile, make rocket and walnut pesto.
4.Place fetta slices on an oven tray. Place under hot grill (broiler) for 5 minutes or until browned lightly.
5.Toss tomatoes in remaining oil and the vinegar in a medium bowl.
6.Place four mushrooms, cup-side up, on plates. Top with fetta, eggplant, tomato, avocado, spinach, pesto and remaining mushrooms, cup-side down. Season. Top burger with
sesame seeds, if you like.
Rocket & walnut pesto
7.Blend or process rocket, basil, walnuts, garlic and parmesan until combined. Add oil in a thin steady stream, blend until smooth. Add juice; blend until just combined. If pesto is too thick, add 1 tablespoon water. Season. (Makes 1 cup)
Store any left over pesto covered by a thin film of olive oil in the fridge for up to 1 week. Use in sandwiches or swirled through vegetable soups. Pesto can be made a day ahead; keep tightly covered in the fridge. It can also be frozen in a small container for up to 3 months.
Note
