Chargrilled Vegetable Mini Burgers

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  1. In a large bowl mix minced garlic, olive oil and seasoning.
  2. Cut the vegetables into 1/2cm rings. Place the vegetables in the oil mixture and toss until covered.
  3. In a blender mix the rocket, aioli, lemon juice and seasoning.
  4. Fry or chargrill the vegetables until browned.
  5. Stack the cooked vegetables up and place a small amount tallegio on top. Place under the salamander or in the oven to melt the cheese over the vegetables.
  6. Toast the sliced buns and spread with rocket aioli. Add vegetable stack, then top with Prep Kitchen Sweet Tomato & Smoked Chipotle Relish.


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