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Aubergine Patty:

  • Olive oil 100.0 ml
  • Vinegar, Balsamico 60.0 ml
  • Aubergine(cut lengthways and thinly sliced) 800.0 g
  • Onions, springchopped 80.0 g
  • Mushroom (roughly chopped), wild chopped 160.0 g
  • Cream, sour (15%)(Creame Fraiche) 15.0 ml

To Make the Dressing:

To assemble the burger:

  • Salad pack (lettuce)- mixed salad leaves 40.0 g
  • Cheese, Camembert 200.0 g
  1. Aubergine Patty:

    • Mix together the 100 ml of olive oil, balsamic vinegar and 15 g Robertsons Veggie Seasoning. Brush over the aubergine and roast in the oven at 160 ˚C for 12 minutes, or grill.
    • Dice 200 g of the remaining aubergine.
    • In a pot, sauté the diced aubergine, add the spring onions, chopped wild mushrooms, 5g Robertsons Veggie Seasoning, and cook until the vegetables are soft and the filling is dry. Allow to cool.
    • Add the crème fraîche and Robertsons Black Pepper to taste. Lay the slices of aubergine in 4 round moulds, ensuring that they overlap.
    • Fill the moulds with the aubergine and mushroom mixture, and fold into a burger shape. Secure with a toothpick. Bake in the oven at 160˚C for about 6 minutes.
  2. To Make the Dressing:

    • Heat1g ras el hanout spice briefly in the oil and allow to cool. Mix the spicy oil with the Hellmann’s Original Mayonnaise. Add lemon juice to taste.
    • Slice the 4 burger buns open and lightly toast.
  3. To assemble the burger:

    • Place the mixed salad leaves on the base of the burger with the warmed aubergine burger patty.
    • Top the burger with a slice of camembert dressing, and mixed salad leaves