‘Ratatouille’ Burger Recipe

1. 1 pack Cleaver’s Premium Organic Beef Mince
2. 1 pack Cleaver’s Organic Beef Sausages
3. 4 brioche buns
4. 1 zucchini, 1 cm sliced
5. 1 capsicum, cut into pieces
6. 1 eggplant, 1 cm sliced
7. 2 tbsp olive oil
8. 1 tbsp dried oregano
9. 200g camembert cheese
10. 4 tbsp tomato pasta sauce
11. Olive oil
12. Salt and pepper

• Preheat your barbecue.
• Place sliced vegetables in a bowl, drizzle with 2 tbsp of olive oil and season with oregano and a good pinch of salt and pepper. Toss to combine. Cook on the barbecue for a few minutes either side until they get a nice char on them. Remove onto a plate.
• Slice the camembert into nice thick slices. Set aside.
• To prepare your beef patty, divide the beef mince into 4 equal portions and mold each into burger patties, drizzle with olive oil and season with salt and pepper on both sides.
• Cook sausages, whole, on the barbecue until cooked. Remove and slice.
• Cook the beef patties on the barbecue for 3 minutes either side. After the first flip, add slices of camembert to each patty and allow to melt. Remove.
• Warm through the Napoli sauce before building.
• To build, place the patty with camembert onto the bottom bun, top with grilled vegetables, tomato sauce and baby spinach. Top with the lid and serve.

Recipe and image by Tim Bone