Ratatouille Burger with Harissa Mayo

Serves makes 2 burgers

Time 20 minutes

Ingredients

2 vegan brioche buns

Extra virgin olive oil

2 plant-based burger patties
4 slices of vegan cheese

1 small eggplant, sliced into 1 cm discs

1 small red capsicum, de-seeded and sliced into 3 cm slices

1 small zucchini, halved in center and sliced into long strips

2 portobello mushrooms, sliced into 3 cm slices

1 cup rocket leaves

¼ cup vegan mayonnaise

¼ cup harissa paste

Salt and pepper

Method

Toast brioche buns in a lightly oiled frying pan until golden. Set aside.

Place all sliced vegetables into a bowl. Drizzle with a good glug of olive oil, season with salt and pepper and toss to combine. Heat a griddle pan or barbecue on medium-high heat. Add veggies and cook for a few minutes either side until they get a nice char on them and have started to soften. Remove onto a separate plate.

Season burger patties and drizzle with olive oil. Using the same griddle pan on high heat, cook the burger patties for 2 to 3 minutes either side. After flipping the first time, add two slices of the vegan cheese on top of the patties and remove the patties once the cheese has melted.

Mix the vegan mayonnaise and harissa paste together in a bowl to make a tasty harissa mayo. 

To build the burger, spread a good spoonful of the harissa mayo onto the bottom bun, top with rocket leaves and burger pattie, followed by the grilled veggies and another spoonful of the harissa mayo. Put on the lid and enjoy!