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Eggplant burgers on a grey plate.

Eggplant Burger with Caramelized Onions and Smoky Aioli

Keri Bevan
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner, lunch
Cuisine American
Servings 4 servings
Calories 648 kcal

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.

Notes

❄️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.

Nutrition

Calories: 648kcalCarbohydrates: 57gProtein: 10gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 513mgPotassium: 757mgFiber: 11gSugar: 16gVitamin A: 427IUVitamin C: 10mgCalcium: 120mgIron: 4mg
Keyword Eggplant burger
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