Vegan Eggplant Burger
INGREDIENTS
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3 eggplants, cut in small cubes
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6 green onions, sliced
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3 cloves garlic, sliced
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1/4 cup nutritional yeast
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1 & 1/2 cups dried bread crumbs
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1 teaspoon sambal oelek
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1-2 teaspoons mustard
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salt and pepper to taste
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3 tablespoons oil (divided) for frying
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1/2 cup water for frying
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A vegan burger alternative made from eggplants, onions and bread crumbs, served on a bun with lettuce and tomatoes and sweet pickle chips. (Harald Walker)
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Directions:
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Cut the eggplants in small cubes.
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Heat 2 tablespoons oil in a very large frying pan and add the eggplant pieces to cook.
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You want to cook the eggplant down to a mush, so from time to time add a bit of water to help the cooking process. It will be cooked off in the end. Continue cooking the eggplant until it is no longer little cubes, but one big mass.
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Put the eggplant mass in a large bowl.
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Lightly saute the spring onions and garlic.
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Add the garlic and onions to the eggplant mass and mix.
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Add the nutritional yeast, mustard and sambal oelek.
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Add in the bread crumbs and mix well.
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Taste the mixture and season to taste with additional salt and pepper if needed.
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Chill the mixture for half an hour before forming the patties.
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Form the patties.
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Heat the last tablespoon of oil in a frying pan.
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Fry the patties 3-4 minutes on each side until golden brown.
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We enjoyed these on a bun, with lettuce and tomatoes and sweet pickle chips.
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Note:
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Adapted from Portland Eggplant Veggie Burgers
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Related Posts:
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Review: Greek Fava Bean, Eggplant and Olive stew
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Review: Black Bean Fiesta Veggie Burgers
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Author: Chris Walker. This entry was posted on Wednesday, September 21st, 2011 at 10:50 pm. It is filed under Eggplant, Main Dishes, Onion. You can follow any responses to this entry through the RSS 2.0 feed.
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Creative Commons License
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This recipe (excluding the photos) is licensed under a
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Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
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7 Responses to “Vegan Eggplant Burger”
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JoLynn-dreaminitvegan says:
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September 21, 2011 at 11:39 pm
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Looks so good. Last night I made lentil/cashew burgers and topped it off with grilled eggplant.
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Chris says:
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September 21, 2011 at 11:45 pm
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Hi JoLynn,
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Nice to hear from you. Thank you for your comment. Mmm that sounds yummy also.
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Clare says:
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September 23, 2011 at 5:58 pm
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Mmm that looks very good! :) I haven’t tried making egg plant burgers yet – I’ll have to give this recipe a go some time. –Clare
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Chris says:
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September 23, 2011 at 7:16 pm
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Hi Clare,
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Thank you for your comment. This was very tasty…both as a burger, and without the bun as a fritter or frickadellen..whatever you’d like to call it. Really nice flavors. I do hope you give it a try and enjoy. Sincerely, Chris at Vegalicious
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Elle says:
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October 5, 2011 at 4:00 pm
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Oh wow, I love the changes you made! The photo makes me want them right now. Thanks for the shout out, too.
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Chris says:
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October 5, 2011 at 5:06 pm
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Hi Elle,
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Thank you for your comment and your original post. We really enjoyed these, and it was easy to veganize them. We will be having them a couple more times while we can still get eggplant…and then again next summer. I feel very lucky that my husband i
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Radhika Sarohia says:
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August 24, 2012 at 11:01 pm
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I burned the eggplant, didn’t chill long enough because I was in a rush, and subbed ground flax-seed for the bread crumbs since I’m trying to go semi low-carb with my diet
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And these still came out tasting good haha
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Will be making them again, thanks for the recipe
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