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    You are in: Home / Recipes / Farmhouse Veggie Burger Recipe
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    Farmhouse Veggie Burger

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Erin R.'s Note:

    From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate."

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    Ingredients:

    Serves: 4-6

    Yield:

    burgers

    Units: US | Metric

    Directions:

    1. 1
      Sauté eggplant on low heat till grey and very soft.
    2. 2
      Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
    3. 3
      Form into 4 equal patties about an inch thick.
    4. 4
      In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
    5. 5
      Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
    6. 6
      **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Farmhouse Veggie Burger

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 278.2
     
    Calories from Fat 101
    36%
    Total Fat 11.2 g
    17%
    Saturated Fat 6.3 g
    31%
    Cholesterol 29.6 mg
    9%
    Sodium 379.3 mg
    15%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 9.2 g
    36%
    Sugars 7.3 g
    29%
    Protein 13.1 g
    26%

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