Deluxe Veg with Blue

Castello® Burger Blue cheese slice melted over a pumpkin, broccoli, mushroom and walnut pattie, finished with a creamy avocado mayo dressing
1h 4 servings

For the patties:

  • 500g pumpkin, peeled and cut into 3cm cubes
  • 200g broccoli florets
  • 1 medium brown onion, peeled and finely chopped
  • 2 large cloves garlic, peeled and minced
  • 200g Swiss Brown mushrooms, finely chopped
  • 150g walnuts
  • 1 x 400g tin brown lentils, drained
  • ½ teaspoon ground cumin
  • Handful flat-leaf parsley, finely chopped
  • 1½ cups firmly-packed fresh breadcrumbs
  • 2 large egg yolks


For the avocado mayo:

  • 2 ripe avocados
  • 3 tablespoons sour cream
  • Juice 1 lemon
  • 2 tablespoons olive oil 

You will also need:

  • Rice bran oil
  • 4 slices Castello® Burger Blue cheese
  • 4 soft, seeded bread rolls
  • Small bag baby spinach
  • Sea salt flakes and freshly ground black pepper
Deluxe Veg with Blue



  1. Preheat oven to 180˚C.
  2. Line a tray with baking paper, place pumpkin on tray and coat with of olive oil and season with salt and pepper. Roast in oven for 20-25 mins or until soft in the middle. Allow to cool. Blitz to a smooth consistency in a food processor.
  3. Whilst pumpkin is roasting, cook broccoli florets in boiling water for 2-3 minutes, drain and allow to cool.  Blend to a bread crumb consistency in food processor.
  4. Heat a tablespoon of rice bran oil in a frying pan over medium-high heat. Add onions and cook until soft, add garlic and chopped mushrooms, stirring often for 5-6 minutes or until moisture is removed from mushrooms and cooked through. Allow to cool.
  5. In large bowl thoroughly mix onion/mushroom mixture, pumpkin puree, broccoli, walnuts, lentils, cumin, parsley, breadcrumbs and egg yolk, season well with salt and freshly ground black pepper.
  6. Shape mixture into 8 patties with pattie ring. Place on baking tray with baking parchment, cover with cling wrap and chill in fridge for 2-3 hours.
  7. For the avocado mayo, add avocado flesh to a food processor along with all the other ingredients, blitz to a smooth, creamy consistency. Test for seasoning and add more salt and pepper if required.
  8. Heat oil in a large non-stick frying pan, cook patties in 2 batches over medium heat for 2 minutes before carefully flipping and repeating on second side. Transfer to oven and cook for 20 minutes.
  9. To assemble, place a small handful of spinach leaves on the bun base, top with burger, add Castello Burger Blue cheese slice whilst the pattie is still hot so it melts slightly and add sauce. Top with burger lid.