Try These Easy-To-Make Vegetarian Burgers
Summery, fresh and full of flavour, these cheesy vegetarian burgers are to die for
- Ingredients
- For the aubergine cutlets
- 1 Isle of Wight aubergine, sliced into 1.5cm thick slices
- 1 tbsp olive oil
- Salt and pepper to taste
- 50g plain flour
- 1 large egg, beaten
- 50g panko breadcrumbs
- 30g parmesan, grated
- Vegetable oil, for frying
- For the burgers
- 2 balls of burrata
- 4 burger buns, halved and toasted
- 2 Isle of Wight Couer de Boeuf tomatoes, thickly sliced
- Small bunch of basil
- Salt and pepper to taste
First make the cutlets – brush the aubergine slices with one tablespoon of the oil and sprinkle with salt and pepper. Either heat a griddle pan on a high heat, or cook on a barbecue. Cook for a couple of minutes on each side until soft and a little charred, then put to one side to cool.
Assemble three wide, shallow bowls. Fill one with the plain flour, one with the beaten egg, and one with the panko breadcrumbs and parmesan. Once the aubergine slices are cool enough to handle dip them in the flour, then egg, then parmesan breadcrumbs until well coated.
Heat a couple of centimetres of vegetable oil in a wide frying pan on a medium heat and cook the aubergine cutlets for three to four minutes on each side, until golden brown and crisp. Remove to a plate lined with kitchen roll.
To assemble the burgers add a generous helping of burrata to the base of the burger buns, top with a couple of aubergine cutlets, and a slice of tomato. Finish with another generous helping of burrata, fresh basil leaves and a little seasoning.
