The ultimate low-carb hack.

Swapping out traditional burger buns for delicious mushrooms is one of the easiest ways to slash carbs in this popular recipe.


  • 8 x 100g (3oz) large portobello mushrooms, trimmed
  • 1/2 cup (125ml) Bertolli Extra Virgin Olive Oil Robusto
  • 300 grams (medium) eggplant, cut into 4 slices crossways
  • 200 grams (6½oz) goat’s fetta, cut into 4 slices crossways
  • 400 grams (12½oz) tomatoes, sliced thickly
  • 1 tablespoons balsamic vinegar
  • 2 small (400g) avocados
  • 100 grams (3oz) baby spinach

Rocket & walnut pesto

  • 50 grams (1½oz) baby rocket leaves
  • 1/2 cup firmly packed fresh basil leaves
  • 1/2 cup (50g) walnuts
  • 1 clove garlic, crushed
  • 2 tablespoons finely grated parmesan
  • 1/2 cup (125ml) Bertolli Extra Virgin Olive Oil Robusto
  • 2 tablespoons fresh lemon juice


  • 1Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
  • 2Place mushrooms cup-side up, on two trays. Drizzle with 2 tablespoons of the oil; season. Place eggplant on remaining tray. Drizzle with ¼ cup of the remaining oil. Roast mushrooms and eggplant for 35 minutes.
  • 3Meanwhile, make rocket and walnut pesto.
  • 4Place fetta slices on an oven tray. Place under hot grill (broiler) for 5 minutes or until browned lightly.
  • 5Toss tomatoes in remaining oil and the vinegar in a medium bowl.
  • 6Place four mushrooms, cup-side up, on plates. Top with fetta, eggplant, tomato, avocado, spinach, pesto and remaining mushrooms, cup-side down. Season. Top burger with
    sesame seeds, if you like.

Rocket & walnut pesto

  • 7Blend or process rocket, basil, walnuts, garlic and parmesan until combined. Add oil in a thin steady stream, blend until smooth. Add juice; blend until just combined. If pesto is too thick, add 1 tablespoon water. Season. (Makes 1 cup)

50 mins cooking Serves 4