Mix the mince meat together with the burger spice mix, salt and pepper, knead the meat and mould into 2 large meat balls. Press a hole in the centre with your thumb and widen slightly. Spoon in the pesto a slice of mozzarella and basil leave. Close the filling with same meat, flatten slightly and coat with the chopped pistachios. Allow resting in a refrigerator before grilling. 

Meanwhile wash and scrub the sweet potato, cut into thick wedges, drizzle with oil, salt and pepper, roast until potatoes are soft and browned. 

Burgers; split the buns in halve and toast. Mix the mayo and a spoon of pesto and spread on the bottom side of the bun. Top up with rucola, tomato, grilled aubergine slices and the pistachio burger.

Serve with sweet potato wedges