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Delicious Eggplant Burger
Amalie

Delicious Eggplant Burger

These hearty and flavorful eggplant burgers are packed with smoky spices and held together perfectly with a secret ingredient.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 15 oz white beans (cannellini)
  • 1 medium red onion (finely diced)
  • 1 large eggplant
  • 1/4 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 6 tbsp panko breadcrumbs
  • 1.5 tbsp psyllium husks
  • 1.5 tsp ground cumin
  • 2 tsp za'atar
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • frying oil
  • 4 toasted burger buns
  • 1 large tomato, sliced
  • 2 large pickles, sliced
  • 1 cup fresh arugula
  • 4 tbsp vegan aioli
  • 1 tsp lemon juice

Method
 

  1. Preheat your oven to 250°C (480°F).
  2. Cut the eggplant in half lengthwise.
  3. Place the eggplant halves cut-side up on a baking tray.
  4. Drizzle with 1 tablespoon of olive oil.
  5. Season with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.
  6. Roast for 20 minutes until the eggplant flesh is very soft and begins to collapse.
  7. Remove the eggplant from the oven and let it cool slightly.
  8. Scoop the softened eggplant flesh into a bowl, discarding the skin.
  9. Drain and lightly mash the white beans, leaving some texture.
  10. Finely dice the red onion.
  11. Mince the garlic.
  12. Chop the fresh parsley.
  13. In a large bowl, combine the mashed beans, diced onion, minced garlic, chopped parsley, ground cumin, za'atar, smoked paprika, panko breadcrumbs, and psyllium husks.
  14. Add the roasted eggplant flesh to the bowl with the bean and spice mixture.
  15. Fold everything together gently until well combined.
  16. Cover the bowl and refrigerate for 30 minutes.
  17. Remove the mixture from the fridge.
  18. Divide the mixture into 4 equal portions.
  19. Shape each portion firmly into a patty about 3/4-inch thick.
  20. Heat frying oil in a large skillet over medium-high heat until it shimmers.
  21. Carefully place the patties in the hot oil.
  22. Fry for 4-5 minutes per side until they develop a golden-brown crust.
  23. Transfer the fried patties to a paper towel to drain excess oil briefly.
  24. Lightly toast the burger buns if desired.
  25. Whisk together the vegan aioli with 1 tsp lemon juice.
  26. Spread the aioli mixture on the bottom bun.
  27. Layer with fresh arugula, a slice of tomato, sliced pickles, and the warm patty.
  28. Top with the second bun and serve immediately.

Notes

Ensure eggplant is very soft after roasting for best texture.
Do not skip the 30-minute refrigeration; it's crucial for firm patties.
Press patties firmly when shaping to help them hold together.
Allow patties to cook undisturbed for 4-5 minutes per side for a good crust.