Courgette & cheese burgers


200g fresh breadcrumbs
2 medium Waitrose British
Blacktail Eggs, beaten
2 cloves garlic, crushed
300g peas, blanched
2 x 25g packs fresh basil
125g pack soft goat's cheese
60g Parmigiano Reggiano, grated
Grated zest 2 lemons
4 large courgettes, thinly sliced with a peeler
Olive oil, for brushing
To serve, toasted buns, tomato, fresh mayonnaise, sliced red onion 


1. In a food processor, place the breadcrumbs with the eggs, garlic, peas, basil and both cheeses, then pulse to a coarse paste. Spoon this mixture into a bowl, add the lemon zest and season well.

2. Arrange the courgette strips into 8 star shapes on a board. Place a spoonful of the cheese mixture in the centre of each and fold the courgettes over the top to form a parcel. Refrigerate the patties for at least 30 minutes, preferably longer if you have time.

3. Preheat the griddle or light the barbecue to medium heat, and heat a frying pan, if you wish. Brush each pattie with a little oil and place on the griddle or frying pan on the barbecue. Cook for 4-5 minutes on each side, turning gently once, flattening a little after each turn, or until char-marked and cooked in the middle. As they cook they will soften.

4. Serve the burgers in toasted soft buns with tomato slices, fresh mayonnaise and a little sliced red onion. 

  • Preparation time: 25
  • Cooking time: 8 minutes to 10 minutes
  • Total time: 33 minutes to 35 minutes 35 minutes

Makes: 8

Nutritional Info

Typical values per serving:

Energy 2,072kj/495kcal
Fat 23.7g
Saturated Fat 6.7g
Carbohydrate 51g
Sugars 7.9g
Salt 1.3g

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4 stars

Average user rating Based on 9 ratings

This recipe was first published in Thu Jun 19 14:10:54 BST 2014.