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Flavours of Italy Burger


BY @SahaVegan


  • 2 TiNDLE Burgers
  • 1 tbsp mayonnaise
  • 2 tbsp tomato relish
  • 2 tbsp pesto
  • 4 slices of Mozzarella cheese
  • Rocket, a hand full
  • 2 brioche burger buns

Pesto Sauce

  • 80g fresh basil leaves
  • 1 tbsp white miso
  • 1 garlic clove
  • 35g pine nuts, toasted
  • 60ml olive oil
  • 2 tbsp lemon juice
  • 4 tbsp parmesan
  • Salt & Pepper to taste

Tomato Relish

  • 1 onion, finely diced
  • 250g cherry tomatoes, cut into quarters
  • 75g white sugar
  • 40ml balsamic vinegar


  1. Split the burger buns in two. For each burger, spread mayonnaise onto the base half of the bun, then top with the rocket.
  2. Cook the TiNDLE Burgers using your preferred cooking method according to the packet’s instructions. Once cooked, place on top of the rocket.
  3. Carefully spoon the tomato relish on the burgers.
  4. Finally, spread the pesto on the other half of the bun and place on top of the tomato relish. Enjoy!

Tomato Relish

  1. Add all of the ingredients to a saucepan and cook slowly over a low heat until the sugar has dissolved.
  2. Increase the heat to medium and simmer for 25 minutes or until the mixture has thickened and become jam like.
  3. Cool and serve.

Pesto Sauce

  1. Add all of the ingredients to a food processor and blend until a smooth paste is formed, using more olive oil if needed for a smooth consistency. Adjust the seasoning if needed with salt, pepper, lemon juice and parmesan.