Spring Roast Veggie Burgers with Pesto

Main Meal

Spring Roast Veggie Burgers with Pesto

6 Servings



Ready for National Veggie Burger Day? We'll be celebrating with this Spring Roast Veggie Burger with Pesto! Full of colourful veggies this is a tasty way to enjoy a burger and it's even more delicious with this macadamia and basil pesto drizzled over the top. Serve with a bun or with a giant pile of tasty salads like our gut loving coleslaw. Need a bun recipe? We've got you covered with our Keto bread rolls.


2 large courgettes, cut into approx. 1cm pieces

1 large red bell pepper, diced into approx 1cm pieces

2 large carrots, cut into approx 1cm pieces

2 cups cubed butternut

150g mushrooms, cut in quarters

1 tbsp finely chopped rosemary

 Olive Oil

Salt/Cracked Pepper

 2 cups of cooked quinoa, rice or cauliflower rice

4 tbsp Nut Butter (cashew or almond works well)

 1 tsp ground cumin (or 1 tbsp cumin seeds)

¼ cup sunflower seeds

 ½-3/4 cup ground almonds

Sesame seeds


20g basil leaves

¼ cup macadamia nuts (or cashews/pinenuts)

3 tbsp olive oil

Salt/Cracked Pepper

½ tsp Willy’s apple cider vinegar (or lemon juice)

1.Preheat your oven to 180C.

2. Place your prepared vegetables evenly into a roasting dish, sprinkle with rosemary and drizzle over a good glug of olive oil, season with salt and pepper.

3.Roast in the oven for 45-60 minutes, turning half way through.

4.Remove once roasted and tender.

5.Whilst your vegetables are roasting, prepare your rice, quinoa or cauliflower rice.

6. Once your vegetables are tender, remove and allow to cool slightly, then add to the quinoa/rice along with the nut butter, cumin and season as needed. *If your mixture feels slightly wet, then add in the ground almond.

7.Take your mixture and shape into balls, pressing gently into a patty shape.

8.Dip into sesame seeds to coat the top and the bottom and place on a baking tray or pizza stone. Repeat this with the rest of the mixture.

9.Bake for a further 25-30 minutes, until cooked through and slightly toasted on the top.

Pesto: 1.Place the basil leaves and the macadamia nuts in a small processor or into a nutri-bullet type machine. 2.Blitz until finely chopped, then add in the oil, salt and pepper and mix until a pesto like consistency.

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