HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom, Aubergine And Cheese Burgers
Mushroom, Aubergine and Cheese Burgers

Mushroom, Aubergine and Cheese Burgers

with Olive and Red Onion Salad

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Burgers are one of the most satisfying things you can eat and being a vegetarian shouldn’t mean you’re left disappointed. These hearty burgers are packed with gorgeously flavourful roasted vegetables and topped with creamy cheese. Sandwiched in a nutty, wholemeal bap and with a simple, but effective, olive and red onion salad.

Allergens:SulphitesCereals containing glutenSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit(s)

Garlic Clove

1 unit(s)


1 tbsp

Balsamic Vinegar


1 tsp

Chilli Flakes

2 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 unit(s)


2 unit(s)

Portobello Mushroom

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Red Onion

30 grams

Green Olives

50 grams



2 unit(s)

Wholemeal Bap

(ContainsCereals containing gluten)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1246.832 kJ
Energy (kcal)298 kcal
Fat10.0 g
of which saturates4.0 g
Carbohydrate51 g
of which sugars0.0 g
Protein12 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 200 degrees. Peel and finely chop the garlic. Mix together the juice from your lemon, balsamic vinegar, chilli flakes, soy sauce with a good grind of black pepper and 1 tbsp olive oil. Add the garlic to this to make the marinade and the salad dressing.


Slice the aubergine into 1cm rounds and trim the stems off the mushrooms if discoloured. Arrange these veggies on a baking tray with the mushroom stems facing down and roast for 15 mins.


Meanwhile, make the salad. Slice the lettuce horizontally into 4cm strips and peel and finely slice the red onion into half moons. Add to a large bowl and top with the olives. Tip: To slice the onion into half moons, cut down the middle, through the core and peel off the papery layers. Put the onion cut side down and trim off the papery tip. Using the root end to hold onto, slice the onion as thinly as possible.


Remove the vegetables from the oven, turn over and coat in about half of the balsamic marinade you made earlier. Return to the oven and roast for a further 10 mins. Remove from the oven and drizzle over another quarter of the marinade.


Cut the brie into ½cm slices. In two piles, layer the aubergine slices, portobello mushrooms and slices of brie. Halve the wholemeal baps and add to the baking tray. Return the whole thing to the oven for 1-2 mins to warm through and melt the cheese.


Dress the salad with the remaining marinade and arrange the cheesy vegetables in the baps. Plate up and enjoy! Tip: It’s best to dress the salad just before serving to prevent the acid in the dressing from making it go soggy. If you think you might have leftover salad, dress smaller portions on the plate, so you don’t ruin the lettuce.