Farmhouse Veggie Burger

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READY IN: 40mins
Recipe by Erin R.

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

Ingredients Nutrition


  1. Sauté eggplant on low heat till grey and very soft.
  2. Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
  3. Form into 4 equal patties about an inch thick.
  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. Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
  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!

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