Ballsy Burger - Chef Recipe by Scott Findlay

Ingredients

4 garlic bread burger buns
120 g pesto aioli
120 g 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:

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

Accompaniments:

20 g plant-based Parmesan
200 g Napoli sauce

Eggplant parmigiana:

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