Forget everything you thought you knew about veggie burgers. This eggplant burger is about to revolutionize your plant-based game – and it might just convert a few meat-lovers along the way.
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Eggplant is one of my favorite ingredients to cook with. It's the perfect canvas for flavor, absorbing whatever delicious seasonings you throw its way. Take my gochujang eggplant, for instance - the way the eggplant soaks up the spicy, fermented Korean paste is nothing short of miraculous.
But today, we're taking this versatile veggie in a new direction: vegan burgers. Trust me, once you've tried these eggplant patties topped with caramelized onions, you'll understand what's so special about this humble ingredient.
👨🍳How To Make An Eggplant Burger
Step 1
- Preheat oven to 425°F (220°C).
- Brush eggplant slices with olive oil and season with smoked paprika, garlic powder, cumin, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
Step 2
While eggplant is roasting, make caramelized onions: Heat olive oil in a pan over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for about 25-30 minutes until golden brown. Add balsamic vinegar and brown sugar, cook for another 5 minutes. Set aside.
Step 3
Prepare vegan smoky aioli: Mix all aioli ingredients in a small bowl. Refrigerate until ready to use.
Step 4
Prepare the flax egg by mixing ground flaxseed with water and let it sit for 5 minutes to thicken.
Step 5
Once eggplant is roasted, let cool slightly. Chop into small pieces and mix with panko breadcrumbs and flax egg.
Step 6
Form mixture into 4 patties. Heat a skillet over medium heat with a bit of oil. Cook patties for 3-4 minutes on each side until golden and crispy.
Step 7
- Toast vegan burger buns. Spread vegan smoky aioli on both halves.
- Assemble burgers: Place eggplant patty on bottom bun, top with caramelized onions, tomato slice, and arugula. Close with top bun.
What To Serve With Eggplant Burgers
- Garlic Truffle Fries: These garlic truffle fries would be the perfect side to this vegan burger.
- Vegan Macaroni Salad: You can't go wrong with a macaroni salad!
- Jerusalem Salad: This simple cucumber and tomato salad would be the perfect accompaniment to eggplant burgers.
- Coleslaw: This kale and apple slaw is a healthy, vegan twist on classic coleslaw
❄️Storage Instructions
Refrigerator
Allow the cooked eggplant patties to cool completely. Place them in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 3-4 days.
To reheat, warm in a skillet over medium heat for 2-3 minutes per side, or in the oven at 350°F (175°C) for about 10 minutes.
I recommend storing the caramelized onions and aioli separately and assembling your eggplant burger just before eating.
Freezing Uncooked Patties
Form the eggplant mixture into patties. lace the patties on a baking sheet lined with parchment paper and freeze until solid (about 2 hours). Transfer the frozen patties to a freezer-safe bag or container, separating layers with parchment paper. They should stay fresh in the freezer for up to 3 months.
To cook the patties from frozen, thaw them in the refrigerator overnight, then cook as per the instructions above.
You Might Also Like These Vegan Recipes
Jackfruit Burger With Guacamole
Panera Mediterranean Veggie Sandwich
Chinese Salt And Pepper Chips - Oven and Air Fryer Method
📖 Recipe
Eggplant Burger with Caramelized Onions and Smoky Aioli
Ingredients
For The Eggplant Patties
- 2 medium eggplants sliced into ½-inch thick rounds
- ¼ cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 ¼ cups panko breadcrumbs
- 2 tablespoons ground flaxseed mixed with 5 tablespoon water flax egg
For The Caramelized Onions
- 2 large onions thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
For The Vegan Smoky Aioli
- ½ cup vegan mayonnaise
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- Salt to taste
Additional
- 4 vegan burger buns
- Arugula or lettuce leaves
- Sliced tomatoes
Instructions
- Preheat oven to 425°F (220°C).
- Brush eggplant slices with olive oil and season with smoked paprika, garlic powder, cumin, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
- While eggplant is roasting, make caramelized onions. Heat olive oil in a pan over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for about 25-30 minutes until golden brown. Add balsamic vinegar and brown sugar, cook for another 5 minutes. Set aside.
- Mix all aioli ingredients in a small bowl. Refrigerate until ready to use.
- Prepare the flax egg by mixing ground flaxseed with water and let it sit for 5 minutes to thicken.
- Once eggplant is roasted, let cool slightly. Mash it in a bowl and mix with panko breadcrumbs and flax egg.
- Form mixture into 4 patties. Heat a skillet over medium heat with a bit of oil. Cook patties for 3-4 minutes on each side until golden and crispy.
- Toast vegan burger buns. Spread vegan smoky aioli on both halves.
- Place eggplant patty on bottom bun, top with caramelized onions, tomato slice, and arugula. Close with top bun.
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