Cut capsicum into wide strips. Place under hot grill with skin side up. Cook until skin blackens. Remove from grill and place into paper bag for a few minutes. Remove blackened skin and cut capsicum into thin strips.

Combine mince, breadcrumbs, milk, mustard, tomato sauce, salt and pepper. Mix ingredients well and with wet hand for mixture into four patties. Cook in oiled pan or on barbeque over medium heat for 3-4 minutes each side or until cooked through.

Slice zucchini and eggplant thinly lengthways. Cook in heated oiled pan or barbeque for a few minutes until tender.

Toast hamburger buns and place base on serving plate. Top with lettuce, eggplant, zucchini, chicken pattie, and capsicum. Serve with top of bun on side.

Serving Suggestion: Serve topped with minted yoghurt or sweet chilli sauce, if desired.

(courtesy of Inghams Enterprises Pty Ltd)

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