Cooking Time: 15-20 minutes - Serves 2
We've taken the classic burger and given it a twist of flavour & veggie goodness!
Ingredients
2 x Chicken, Minted Pea & Spinach Burgers
2 x Sesame Brioche Burger Buns
A handful of Watercress
1 Aubergine, sliced
75g Goats Cheese
2tsp of Green Pesto
4 or 5 sprigs of Fresh Coriander
Olive Oil
Salt & Pepper to season
Method
- In a large hot pan, cook your HECK burgers with a little oil until golden brown and cooked all the way through. Whilst cooking, prepare your burger toppings
- Slice up the aubergine and place into a hot pan with a little oil and salt & pepper. Cook for a few minutes on each side until softened
- Slice the burger bun in half and lightly toast until the grill or in the toaster - Again, don’t take your eyes off them. Remove once lightly golden brown
- Start stacking up the burger with the brioche bun base, add a handful of watercress, top with the burger, cooked aubergine slices, goats cheese slices, fresh coriander leaves and drizzle with about a teaspoon of pesto to finish before placing on the burger bun lid
- Dig in and enjoy!
| Nutritional Information |
Per 100g |
Per Portion |
|
Energy |
607kJ/145kcal |
2100kJ/502kcal |
|
Fat |
6.5g |
23g |
|
of which Saturates |
3.0g |
10g |
|
Carbohydrate |
10g |
36g |
|
of which Sugars |
2.8g |
9.7g |
|
Protein |
9.7g |
33g |
|
Salt |
0.48g |
1.7g |