Vegetarian Feta Club Burger with coriander-avocado pesto, slow dried tomatoes, olive Mayo

• 1 onion, firmly chopped
• 120g feta cheese, crumbled
• 1 tbsp fresh mint, chopped
• 125g fresh white bread crumbs
• 3 tbsp chickpea flour (gram flour)
• 1 large egg
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for cooking

Toppings:

• 12 thin slices of sour dough bread
• 50g Iceberg lettuce leaves
• 50g rocket leaves
• SlowDried Tomatoes 
• 2 hard boiled eggs, peeled, sliced 
• OliveMayonnaise  
• Coriander-AvocadoPesto

To Make:

1. Place the onion in a bowl; add the crumbled feta, mint, breadcrumbs, and chickpea flour. Add the egg, season to taste and bind together with wet hands. Chill the mix for 30 minutes, then shape into 8 small, fairly flat burgers.

2. Heat a film of oil in a non-stick frying pan, add the burgers and fry gently for 3-4 minutes on each side, remove and keep them warm.

3. Take 4 slices of the sour dough bread, and spread liberally with the Olive Mayonnaise.  Top each with some iceberg and lettuce leaves, followed by a burger.

4. Top with Slow Dried Tomatoes, a layer of sliced egg, then a good dollop of the Coriander-Avocado Pesto

5. Top with a second slice of bread and repeat the layers again.

6. Finish with the last slice of bread, then press gently down to compress the filling within. Cut into 2 halves diagonally.

Coriander-Avocado Pesto

• 100g picked fresh coriander leaves
• 1 garlic clove, crushed
• 1 avocado, stone removed
• 2 tbsp freshly grated Parmesan cheese
• 2 tbsp pine nuts, toasted
• 100ml extra-virgin olive oil

To Make:

1. Place the coriander leaves and garlic in a blender, add the avocado flesh, Parmesan cheese and pine nuts and whiz to a puree

2. Using the feed tube at the end of the blender, slowly drizzle in the olive oil to form a sauce.

 Season to taste.