Farmhouse Veggie Burger

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READY IN: 40mins
SERVES: 4-6
YIELD: 4 burgers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté eggplant on low heat till grey and very soft.
  • Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
  • Form into 4 equal patties about an inch thick.
  • In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
  • Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
  • **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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