Italian Burger with Green Pea & Chickpea Patty

Recipe and photo: Liz Sinner - vegelizous

1. Combine all the ingredients for the basil sauce in a food processor. Blend until smooth, season with salt and pepper, and set aside.
2. Cut the organic courgette and aubergine into discs. Heat the BIOG organic olive frying oil in a pan over medium-high heat and fry the vegetable discs for 3-4 minutes per side. In a bowl, combine organic balsamic vinegar, dried oregano and BIOG organic garlic powder, and add the grilled vegetables. Give it a good stir.
3. In the same pan, fry the burgers until cooked through, about 6 minutes per side. Place the cheese on the burgers during the last minute to melt.
4. To assemble the burgers, toast the burger buns lightly, spread a generous amount of the basil sauce on the bottom half of each bun, add some grilled vegetables, place a burger patty on top of them, layer with slices tomatoes and top with rocket salad. Close the burger with the top half of the bun.