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Roasted Eggplant Veggie Burgers – Meatless Monday Meal

I have a love/hate relationship with eggplant.. Some dishes I love and some I just don’t.  Eggplant Parmigiano is a fantastic dish, if it is made correctly.  Ive eaten versions that leave you begging for more and have also tried dishes that were terrible interprations of this classic dish.
For Most people, an eggplant burger would be to slice an eggplant, dip in egg & breadcrumb, fry and top the burger.  I have the hate relationship when it comes to eggplants texture and seeds..  In order for me to LOVE this burger and my kids to eat it,  I have to change the consistency of the eggplant patty by roasting the eggplant and chopping in food processor.
My kids think these taste like pizza and don’t even realize eggplant is the base of the burger.  A healthy & tasty alternative to meat.  Perfect for a meatless Monday.
These roasted eggplant veggie burgers are super easy to make and will Satisfy your “real” burger craving in a flash.

 

P.S. These are Easy Vegan Burgers. You simply take roasted eggplant & onion, some soft canned beans (I used cannellini white beans) some seasonings and mash it all together.  You can also bake for a healthier guilt free preparation. And you could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds – whatever!
I pan-fry. More of a saute really. I use just a splash of olive oil.

Roasted Eggplant Veggie Burgers

Ingredients

  • 2 large eggplant, chopped, roasted & mashed (about 2 cups)
  • 2 large onion, roasted
  • 3 garlic cloves, chopped
  • olive oil & salt
  • 1 can beans, drained (cannelloni, chickpeas, white beans)
  • 3 Tbsp sundried tomato in oil
  • 2 tbsp fresh chopped basil
  • 1/2 tsp oregano, dried
  • 1 tsp lemon
  • 1/4 cup flaxseed, ground
  • 1/4 cup breadcrumbs (you could also use ground oats, flour, panko, etc.)
  • 2 cups Panko crumbs
  • olive oil for lightly frying

Instructions

  1. Chop eggplant, onion & garlic. Place on baking sheet, drizzle with olive oil & salt - roast 425* for 20-30 min until tender & lightly browned. Allow to cool.
  2. Add drained beans to food processor along with cooled eggplant/onion mixture and process until coarsely chopped.
  3. At this point add in sundried tomato, fresh basil, lemon juice, flaxseed, breadcrumbs and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
  4. Heat 1 Tbsp olive oil in a pan over med high heat.
  5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko and drizzle with olive oil.
  6. Transfer cooked patties to paper towel, allow to drain. Cool for a few minutes.
  7. Serve on toasted bun with your TaylorMade toppings of choice.
http://www.taylormademarket.com/roasted-eggplant-veggie-burgers-meatless-monday-meal/

 

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