Eggplant Burger
You'll love this eggplant burger recipe! This vegan burger is extremely easy to make, ready in about 1 hour, with a subtle garlic taste and a strong za'atar flavor.
Ingredients
Eggplant Burger Patty:
- 1 can white beans small can
- 1 red onion diced
- 1 eggplant
- ¼ cup parsley chopped
- 2 cloves garlic crushed
- 4 Tbsps breadcrumbs
- 1 Tbsp psyllium husks or one egg for vegetarian version
- 1 tsp ground cumin
- 2 tsps za'atar
- 1 Tbsp olive oil
- oil for frying
- sea salt and ground pepper to taste
Assembly:
- 4 burger buns
- 1 large tomato sliced
- 2 pickled cucumbers sliced
- arugula or lettuce
- vegan aioli or vegan mayonnaise, 1 Tbsp per burger
Instructions
- Preheat your oven to 250C.
- Cut the eggplant in half, place it cut-side up on an oven tray and brush it with olive oil. Sprinkle some salt and pepper on top and roast it in the oven for 20 minutes, until the flesh is soft.
- When the eggplant is ready, scoop out the insides and put them into a food processor or a bowl. If you don't have a food processor or blender, you can simply mash everything by hand. Add the rest of the ingredients for the eggplant burger patties and process or mash together until well combined.
- If you want the burger patties to be easier to shape, leave the mixture to rest in the fridge for at least half an hour.
- Heat some oil in a large, non-stick pan and add the patties one by one. Lightly fry them on both sides until they get a nice golden crust, then transfer them onto a paper towel to drain.
- Assemble the eggplant burgers. Spread a layer of vegan aioli or mayonnaise on the halved buns. Add arugula or lettuce, some tomato and pickle slices, the eggplant burger patty, and that's it! Enjoy a delicious vegan eggplant burger!
Notes
For a vegetarian version, swap the psyllium husks for one egg. If you want the patties to be easier to shape, chill the mixture in the fridge for at least 30 minutes before frying.