Instructions
1 Preheat the oven to 180°C. Line an oven tray with baking paper. Place wedges in a single layer on prepared tray and lightly spray with cooking oil. Bake for 20–25 minutes, or until crispy on the outside and tender inside.
2 Meanwhile, place yoghurt and pesto in a small bowl, mixing to combine. Set aside in fridge. Place mince, onion, Worcestershire sauce, carrot, zucchini, parsley and cumin in a large bowl. Season with salt and freshly ground black pepper, mixing well to combine. Divide mixture into four, then shape into patties.
3 Lightly spray a large frying pan and heat over medium-high heat. Add the patties and cook for 4 minutes one side, or until bases have browned. Flip over, top with cheese and cook for a further 5 minutes, or until cooked through. Transfer to a plate and cover loosely with foil.
4 Add bun tops and bases, cut-side down, to pan and cook for 2 minutes, or until toasted. Transfer bases to four serving plates. Spread with pesto yoghurt mix, then top with a patty. Add tomato, onion, lettuce, and beetroot. Sandwich with bun tops and serve with the wedges and chutney on the side.
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