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Vege Stack Burger with Herb Ricotta

Vege Stack Burger with Herb Ricotta – Recipe

A perfect vegetarian and gluten-free option that can be enjoyed by all. Other chargrilled vegetables, such as sweet potato or mushrooms, can work great in this burger, or try feta, goats cheese, or bocconcini instead of ricotta if preferred.

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Ingredients per serve

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Chargrilled Veggies

  • Large eggplant 4.0 x
  • Zucchini 4.0 x

Herb Ricotta

  • Ricotta 500.0 g
  • Cracked Black Pepper

To Assemble

A perfect vegetarian and gluten-free option that can be enjoyed by all. Other chargrilled vegetables, such as sweet potato or mushrooms, can work great in this burger, or try feta, goats cheese, or bocconcini instead of ricotta if preferred.

...

Preparation

  1. Chargrilled Veggies

    • Prepare vegetables by slicing eggplant into rounds, approximately 1 cm thick. Cut the zucchini into long strips and the capsicum into strips approximately 2 cm wide. 
    • Heat a chargrill to medium-high. Chargrill vegetables until tender. Remove from heat and keep warm, keeping the eggplant separate to use as burger ‘buns’.

  2. Herb Ricotta

    • Mix the ricotta with the herbs and pepper until combined. Season.

  3. To Assemble

    • Warm KNORR Italiana Parmigiana Sauce GF in a small pan until heated through. Simmer for 3–4 minutes. 
    • Using eggplant rounds as your burger bun, top them with rocket, zucchini, capsicum, and a scoop of herb ricotta. Drizzle over parmigiana sauce and serve sprinkled with extra basil leaves.

  4. To Serve

    • Serve with HELLMANN’S Real Mayonnaise and sweet potato chips.
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