Burger Di Melanzane (Aubergine Hamburger) recipe by MasterChef: The Professionals contestant Danilo Cortellini

Danilo Cortellini

Danilo Cortellini

30th April 2018

Burger Di Melanzane (Aubergine Hamburger) recipe by MasterChef: The Professionals contestant Danilo Cortellini

From Danilo Cortellini's book, 4 Grosvener Square, a lovely vegetarian alternative to the classic burger, these unusual aubergine burgers are very tasty and they make the perfect canapé choice for a summer cocktail party.


  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 15 minutes
  • Ingredients (for 4 people)
  • 2 large aubergines
  • 3 tbsp extra virgin olive oil
  • 150g fresh ricotta
  • 100g Grana Padano cheese, grated
  • 1 egg
  • 1 tbsp breadcrumbs
  • Salt and pepper to taste
  • 12 small burger buns
  • 1 small bunch of basil
  • 1 small bunch of thyme
  • 10 cherry tomatoes


Preheat the oven to 180°C.
Wash and peel the aubergines, cut them into rough cubes and add salt and pepper. Roast in a frying pan with a drizzle of extra virgin olive oil. Once cooked, blend into a paste to create a purée.
Mix the aubergine pulp with the ricotta, the Grana Padano and the egg. Season to taste. If the mixture is too soft to be worked, add a spoon of breadcrumbs. Make the burgers no bigger than 20g and gently coat them with breadcrumbs. Roast them in the oven for 8 minutes on a greaseproof tray.
Prepare each small bun with a spread of ricotta, a burger, half a cherry tomato and a basil leave. Roast whole burgers again to give them a crunchy texture.
Serve hot with bamboo sticks.

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