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Roasted Eggplant Veggie Burgers
Try this vegetarian fave.
Meaty roasted eggplant creates the base for these protein-packed burgers. Bonus: you can make 'em ahead.
- Yields:
- 4 serving(s)
- Total Time:
- 1 hr
- Cal/Serv:
- 515
Ingredients
- 1
12-ounce eggplant, halved lengthwise
- 3 tbsp.
olive oil, divided
Kosher salt and pepper
- 1
medium onion, chopped
- 2
cloves garlic, chopped
- 1 tbsp.
paprika
- 1 tsp.
dried thyme
- 1 tsp.
dried oregano
- 1/2 c.
quick-cooking oats
- 1/2 c.
raw walnuts
- 1
15-ounce can lentils, rinsed
- 1
large egg yolk
- 1 tsp.
Worcestershire sauce
- 4
slices American cheese (optional)
- 4
brioche buns
Iceberg or romaine lettuce, mayonnaise, tomato, red onion, and pickled jalapeño, for topping
Directions
- Step 1Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment.
- Step 2Score flesh side of each eggplant half in diamond pattern. Brush cut sides with 1 tablespoon oil and season with 1/4 teaspoon salt. Roast until very tender, 25 to 30 minutes.
- Step 3Meanwhile, heat remaining 2 tablespoons oil in medium skillet on medium. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.
- Step 4Stir in garlic, paprika, thyme, and oregano and cook, stirring, 2 minutes. Let cool.
- Step 5In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl.
- Step 6Scoop eggplant into food processor, discarding skin. Add lentils, egg yolk, Worcestershire sauce,and onion
mixture and process until nearly smooth. Add walnut-oat mixture and pulse to combine. - Step 7Divide eggplant mixture in 4 and scoop onto prepared pan, then gently shape mixture into round patties. Bake until browned, 10 to 13 minutes, adding cheese during last minute of cooking if using. Let cool 5 minutes before making sandwiches with buns and toppings.
NUTRITIONAL INFORMATION (per serving): About 515 calories, 24 g fat (4 g saturated), 18 G protein, 796 mg sodium, 61 g carbohydrate, 15 g fiber
THE RIGHT WAY TO REHEAT: Prepare the burgers, let cool, then wrap individually and freeze up to 2 months. To cook, unwrap frozen burgers and reheat in a 400°F oven until warm, 10 to 15 minutes.
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