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Crispy breaded baked vegetables with pesto in Buns

Imagine a thick-cut fresh vegetable, coated in breading and baked to a golden color perfection 😇 
Next imagine the crunchy vegetable slice smothered on one side with fresh pesto and other side with ketchup. Then wrapping this goodness inside of a wholesome sprouted burger bun. Throw in some optional cheese for the kids and there is one-of-a-kind burger. 
Prep Time5 mins
Cook Time20 mins
Assembling the Burgers10 mins
Course: Appetizer
Cuisine: Fusion
Servings: 8 sandwiches

Ingredients

For the Vegetable crisp discs - makes 25 discs of 3 vegetable types

  • 1 large Eggplant
  • 2 large Squash
  • 2 large Zucchini
  • 10 tbsps Chickpea flour
  • 10 tbsps Breadcrumbs
  • ***** Gluten-free option - almond flour + cornmeal 
  • 10 tsps Olive oil

For the Burgers and Sliders -

  • 4 Burger buns
  • 4 Slider buns
  • 6 tsps Pesto
  • 6 tsps Ketchup
  • 4 slices Cheese optional

Instructions

For the vegetable crisp discs -

  • Prepare a cookie sheet with a layer of parchment paper and set aside
  • Cut the vegetables into thick slices, dip them in water and pat dry completely
  • Season the chickpea paste with salt and chilly powder (optional) 
  • Spread the breadcrumbs on a flat plate
  • Using one hand for dipping in the paste and one hand for coating the breadcrumbs, do an assembly-line processing of all the eggplant slices
  • Arrange the eggplant slices in a single layer on the cookie sheet
  • Drizzle a spoonful of oil on each of them
  • Bake in a hot oven at 425 degrees for 10 minutes on side, carefully remove the tray and flip them over and drizzle oil; bake for another 8 minutes until golden brown
  • Repeat steps 1 to 8 for the squash and zucchini
  • Three types of vegetable discs are now done! 

Assembling the Burgers and Sliders -

  • Toast the burger buns and slider buns on a griddle
  • Spread a spoonful of pesto on bottom bun, top with crispy eggplant, top with a slice of cheese (optional), finally spread ketchup and close the burger bun on top
  • Repeat this process with the slider buns but using the smaller sized squash discs
  • You can also serve these as open faced sandwiches and allow the guest to treat themselves to a variety of condiments - pesto, spicy mustard, ketchup etc.