Dijon Aubergine Burger
Designed for professional chefs, check out this Aubergine Dijon Pesto Burger recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Hellmann's Ketchup.

Ingredients
Burger:
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Burger Buns 10.0 pc
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Eggplant, slices 7.0 pc
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Wild mushrooms selection 700.0 g
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Shallots, diced 200.0 g
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Creme fraiche 200.0 g
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Cos lettuce 150.0 g
Dijon Mayo:
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Dijon Mustard 200.0 g
Assemble the Burger:
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Lettuce
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Munster cheese 10.0 slices
Garnish:
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Beetroot, leaves 100.0 g
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Fresh mint leaves 50.0 g
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Frisee Lettuce 100.0 g
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Mizuna Leaves 100.0 g
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Quinoa, roasted 200.0 g
Presentation:
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Sweet potato fries
Preparation
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Burger:
- Grill thin slices of aubergine and cook briefly in the oven. Sauté the shallots and garlic and then add minced aubergine and wild mushrooms.
- Add a spoonful of crème fraiche.
- Leave the mixture to cool.
- Lay the slices of aubergine in a round mould, ensuring that they overlap. Fill the mould with the aubergine and mushroom mixture and fold into a burger.
- Slice the burger bun open and grill cut side down on a skillet.
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Dijon Mayo:
- Simply mix together Dijon Mustard and Hellmann's Ketchup.
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Assemble the Burger:
- Put the burger together with lettuce and the lukewarm aubergine burger. Garnish with a slice of Munster cheese and Dijon Ketchup.
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Garnish:
- Garnish with roasted quinoa and a salad mix of red beetroot leaves, mint, frisee and minzuna leaves.
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Presentation:
- Best served with sweet potato fries and Hellmann's Ketchup.