I will not beat around the bush and try to sell this Eggplant burger as a replacement for a juicy classical beef burger. I would be lying if I said that you would be able to replace ground beef with this. What I’m giving you here is a tasty veggie burger that I promise will make your taste buds dance!
And I have evidence…….
Me to a certified burger lover: ” Ebu taste this and let me know what you think”
Burger Lover: “AAAAAHHH!! You always make great burgers, lemme try….”
*Takes a big bite*
Burger Lover: ” This is so good! Damn, chicken…? I’m not too sure? Kinda tastes like it…..”
Me: “Imagine its eggplants”
Burger Lover: “The one for stew????????”
Me: “Yup!! Imagine.”
Burger Lover: ” I’m a convert now. I am sold!!”
This burger is therefore approved by a certified burger lover. If that isn’t enough to convince you to try out, then I bet reading through the recipe will!
Check out the video recipe EGGPLANT VEGGIE BURGER
Choice of Ingredients
Eggplant and Zucchini
I chose eggplants because of their spongy texture and slightly earthy taste. The zucchinis are slightly firmer in texture and I added them to bring in a bite!
Eggs and Breadcrumbs
I added eggs and breadcrumbs to bring in the familiar taste of a typical meat burger. The eggs in the patty mixture can be replaced by simply adding 1/4 cup of water to make the mixture wetter.
Eggplant Veggie Burgers
A delicious vegetarian burger.
Servings: 3 people
Ingredients
- 2 medium Eggplants chopped
- 1 Large Zucchini/eggplant chopped
- Spring Onions
- 2 Onion One chopped, one sliced
- 3 cloves Garlic
- 1/4 teaspoon Ginger
- 1 Vegetable flavor cube
- 1 tablespoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Breadcrumbs Set some aside for coating
- 2 Eggs
- 1 cup Purple/white cabbage
- 1 Carrot
- 1 Lemon
- 1/2 cup Mayonnaise
- 2 tablespoons Honey
- Chilli Flakes
- 1 Avocado optional
- Vegetable oil for shallow frying
- 3 Burger Buns
Instructions
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Cook 1 chopped onion in 1 tablespoon of cooking oil, until soft.
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Add in the ginger and garlic and cook until fragrant.
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Fry the eggplants and zucchini. Add 1/4 cup of water to help soften the vegetables.
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Add in the paprika, salt, vegetable cube and chili flakes and combine.
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Cook for about 10 minutes until the vegetables completely soften and mash.
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Allow this to cook before adding one egg, breadcrumbs and spring onions.
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Combine and knead until you form a sticky mixture that can hold its shape.
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Divide the mixture into 3 and form medium sized patties.
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Dip the patty into a beaten egg and coat with breadcrumbs.
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Shallow fry for 3-5 minutes on both sides until golden brown.
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Make a fresh slaw by combining the sliced onions, cabbage and carrots.
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Combine the mayonnaise, honey, chili flakes, fresh lemon juice, salt to taste and add it into the slaw. Save some to use as the sauce.
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Assemble the burger by first toasting the buns in butter, placing the slaw, the cooked veggie burger and finishing off with some honey-mayonnaise sauce.
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Add a sliced avocado or tomato for a cool fresh texture.
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ENJOY!!!
Video
Quick tips
- I would heavily recommend that you toast the buns in butter before assembling it. You will not regret it!
- Soak the sliced onions in vinegar or salty water to get rid of the strong smell and taste before mixing it into the coleslaw.
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