Basil Pesto & Feta Vege Burger

Burger Recipe by Cindy Spriggs, Ata Winiata, & Keilyn Brougham


  • Half a tin of chickpeas  
  • Half a tin of black beans  
  • Four Turkish bread rolls 
  • One Carrot 
  • One Onion 
  • One Celery stick 
  • Enough ice-burg lettuce for four burgers 
  • One Tomato 
  • Enough feta cheese for four burgers  
  • Basil pesto (to your liking) 
  • Sour cream (to your liking)  
  • Chili powder (to your liking) 
  • Lemon pepper (to your liking) 
  • Cajun (to your liking) 
  • Moroccan Seasoning (to your liking) 
  • One egg  
  • Oil for frying 
  • Two tablespoons of flour  
  • Two tablespoons of breadcrumbs  


  1. Drain and blitz the black beans and chickpeas  
  1. Cut the onion, carrot and celery then blitz them  
  1. Sweat onion, carrot and celery + add spices. 
  1. Fry on low heat until they smell delicious.    
  1. Mix fried vegetables and spices with the black beans and chickpeas  
  1. Add one egg to burger mix once it has cooled a bit. 
  1. Mix all together and add four and breadcrumbs as you mix (you don’t want the mixture too wet or too dry). 
  1. Shape your patty. 
  1. Fry with oil till golden brown and crispy. 
  1. While someone is frying the patty, slice the onions, slice tomato and prepare the lettuce. 
  1. Cut your Turkish bread in halves  
  1. Build your burger, add patty, add lettuce, onion rings, tomato and your chosen condiments.  

How To Finely Chop An Onion – Gordon Ramsay

Sweating Vegetables

How to Shape a Vege Burger Paddy