The Farm Cafe's Farmhouse Veggie Burger

Recipe by Sharon123
READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    whole eggplants, peeled, diced into 1-inch cubes (about 1 pound each, you can leave peel on)
  • 1
    tablespoon butter (or margarine)
  • 2 -3
    scallions, chopped fine
  • 1
    tablespoon parsley, miniced (also good with cilantro)
  • 1
    cup shredded cheddar cheese (medium reccomended-can use goat cheese or feta)
  • 1
    cup breadcrumbs (one reviewer used gluten free cracker crumbs)
  • 1
    teaspoon garlic, minced
  • 14
    teaspoon salt
  • 3
    tablespoons olive oil
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DIRECTIONS

  • Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
  • Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
  • Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
  • In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
  • Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
  • Note:
  • I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!
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