Chickpea, courgette and basil pesto burger

For the patties, coarsely grate the courgettes, sprinkle lightly with salt and set aside for 10 minutes for the salt to draw out moisture from the courgette

Meanwhile, in a food processor, roughly blitz the chickpeas with the basil pesto into a coarse paste. Transfer to a large bowl with the grated Parmesan, egg and breadcrumbs

Squeeze out as much excess liquid as possible from the courgettes and add to the bowl. Season with salt and black pepper, mix well together until fully combined then shape into 2 burger patties. Chill in the fridge for 20 minutes to firm up (this makes them easier to fry)

For a creamy basil dressing, combine all the ingredients in a bowl and mix to a smooth and creamy dressing. Taste and adjust the seasoning as needed. Set aside

Heat enough olive oil to coat the base of a frying pan over a medium heat. Pan-fry the burger patties for 4-5 minutes each side until golden and cooked through. Lightly toast the burger buns in a hot, dry frying pan alongside

To assemble, spread the pesto dressing over the toasted buns. Layer each bun with rocket, the burger patty, stracciatella and sliced avocado. Season with salt and pepper, close the buns and serve immediately