Ballsy Burger - Chef Recipe by Scott Findlay.

Ingredients

4 garlic bread burger buns
120g pesto aioli
120g dressed rocket and Parmesan salad
12 rings sliced red onion
12 slices tomato
16 pant-based meatballs in Napoli sauce, with plant-based Parmesan
12 slices eggplant parmigiana

Meatballs:

200g plant-based mince, or patties
10g crushed garlic
1/2 tsp dried or fresh oregano
30g hemp seeds
30g flax seeds
30g pumpkin seeds, chopped
1/2 tsp dried mixed herbs
400mL light olive oil
30g tomato paste
50g brown onion, finely chopped
30g carrot, finely chopped
30g celery, finely chopped
100g mushrooms, finely chopped
Pinch salt and pepper

Accompaniments:

20g plant-based Parmesan
200g Napoli sauce

Eggplant parmigiana:

1 medium eggplant
60g plant-based mozzarella
20g plant-based Parmesan
250g Napoli sauce
40g pesto

Method

Eggplant parmigiana:

Slice eggplant and fry in olive oil, salt and pepper until golden brown on a medium heat.

Place in a deep oven dish, layering each slice of eggplant with Napoli sauce, plant-based mozzarella and Parmesan.

Bake for 15 minutes until cheese has melted. Top with a half teaspoon of pesto and set aside.

Meatballs:

Heat a pan to medium and add olive oil, onion, carrot, celery, mushrooms and crushed garlic.

Season with salt and pepper, colour until golden brown (3-4 minutes).

Add tomato paste, dried herbs, hemp, flax and chopped pumpkin seeds and mix well for 2 minutes.

Remove from heat, allow to cool and place in a large mixing bowl with oregano and your raw plant-based mince of choice.

Mix together well and roll mixture into 40g portioned balls.

Bring a non-stick pan to medium-high heat, add olive oil and colour meatballs until golden on all sides and cooked through.

Top with Napoli sauce and sprinkle with plant-based Parmesan cheese. Set aside.

Set aside.

To serve:

Add 3 slices of eggplant parmigiana to the base of a crispy golden-toasted garlic burger bun.

Add 4 meatballs mixed with Napoli sauce and plant-based Parmesan on top.

Add dressed rocket and Parmesan salad. Add 3 swirls of pesto aioli on the inside lid of each bun.

Add 3 slices of red onion rings and 3 slices of tomato.

Place the other bun lid on top…enjoy!

Recipe provided by Flave