Vege Stack Burger with Herb Ricotta

Name: Vege Stack Burger with Herb Ricotta
Yield: 10
Ingredients: 4.0x Large eggplant; 4.0x Zucchini; 500.0g Ricotta; 0.0 Cracked Black Pepper; 3.0x Red capsicum; 400.0g KNORR Italiana Parmigiana Sauce Gluten Free 1.9kg; 15.0g Basil leaves; 15.0g Flat leaf parsley; 250.0g Baby rocket

Vege Stack Burger with Herb Ricotta – Recipe

A perfect vegetarian and gluten-free option that can be enjoyed by all. Other chargrilled vegetables, such as sweet potato or mushrooms, can work great in this burger, or try feta, goats cheese, or bocconcini instead of ricotta if preferred.

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Chargrilled Veggies

Large eggplant 4.0 x
Zucchini 4.0 x

Herb Ricotta

Ricotta 500.0 g
Cracked Black Pepper

To Assemble

Red capsicum 3.0 x
KNORR Italiana Parmigiana Sauce Gluten Free 1.9kg 400.0 g
KNORR Italiana Parmigiana Sauce Gluten Free 1.9kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Basil leaves 15.0 g
Flat leaf parsley 15.0 g
Baby rocket 250.0 g

Vegetables

American

Australian

Burgers

Casual Dining

Main Meals

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Preparation

Chargrilled Veggies
- Prepare vegetables by slicing eggplant into rounds, approximately 1 cm thick. Cut the zucchini into long strips and the capsicum into strips approximately 2 cm wide.
- Heat a chargrill to medium-high. Chargrill vegetables until tender. Remove from heat and keep warm, keeping the eggplant separate to use as burger ‘buns’.
Herb Ricotta
- Mix the ricotta with the herbs and pepper until combined. Season.
To Assemble
- Warm KNORR Italiana Parmigiana Sauce GF in a small pan until heated through. Simmer for 3–4 minutes.
- Using eggplant rounds as your burger bun, top them with rocket, zucchini, capsicum, and a scoop of herb ricotta. Drizzle over parmigiana sauce and serve sprinkled with extra basil leaves.
To Serve
- Serve with HELLMANN’S Real Mayonnaise and sweet potato chips.