The end of summer marks the height of eggplant season. Although it starts coming into season in June, more varieties start to appear around August. Too often, eggplant is wronged. It’s smothered with cheese, breading, butter, and sauce and made into a makeshift version of chicken parmesan. On its own, eggplant is slightly smoky has a creamy consistency, and is versatile. When it’s so good by itself, why drown out the flavor?
We served the burgers on a gluten-free bun and topped them with our favorite pesto, a slice of fresh heirloom tomato, and a kale leaf. With sautéed onion and garlic in the mix, the flavor is a home run. Eggplant is low in calories but high in fiber, manganese, and potassium. The cannelini beans add another boost of fiber, protein, and B vitamins.
This particular veggie burger was among our first attempts. Let’s be honest – veggie burgers are no easy feat! Since making this recipe, we’ve learned a thing or two about what works and what doesn’t when it comes to veggie burgers. To get it right, it takes a complex mixture of ingredients that combine in the right texture and flavor. It’s all highly scientific.
But enough about science and chemistry – veggie burgers are a staple around here and we enjoy them so much that we developed an entire ecookbook dedicated to them. 20 of our favorite veggie burgers, plus complimentary sauce recipes, all rolled into one cheap, easy download. You can thank us later. ;)
Get a load of this cross-section. Solid, delicious, veg burger.
- Serves: 4
- Serving size: 4
- Calories: 282
- Fat: 11g
- Saturated fat: 2g
- Unsaturated fat: 8g
- Trans fat: 0g
- Carbohydrates: 40g
- Sugar: 5g
- Sodium: 776mg
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
- ½ of an eggplant [about 1 cup]
- ½ of a sweet white onion [diced]
- 2 Tbsp. olive oil + extra to spray/brush eggplant before baking
- 1 – 15 oz. can of cannelini beans [drained and rinsed in cool water]
- ½ c. millet flour
- ¼ millet
- 1 clove of garlic [chopped]
- ¼ c. fresh basil [chopped]
- 2 Tbsp. cashews
- 1 tsp. sea salt
- 1 tsp. cumin
- Preheat the oven to 450 and line a baking sheet with parchment [or aluminum foil.] Wash and slice eggplant into ⅓” pieces. Bake for 10 minutes, then remove the pan from the oven and flip the slices. Return to the oven for another 5 minutes.
- While the eggplant is baking, prep the onion, garlic, and basil. Chop the garlic and basil and add both to a medium bowl. Finely chop the onion and sauté on medium heat until they reach a golden brown color.
- Preheat the oven again, this time to 400. If the eggplant has had time enough to cool, chop it and add it to the bowl with the garlic and basil. Add sautéed onions, beans, cashews, sea salt, and cumin and mix all of the ingredients together thoroughly.
- Food process the mixture until it reaches a mostly smooth consistency. There will still be some chunks of eggplant and beans. Return it to the bowl. Add the millet flour and millet and use your hands to combine. Divide the mixture into four equal portions and shape each portion into a burger. Place all four onto the baking sheet and bake for 20 minutes. Then remove the pan, flip the burgers, and bake for 20 more minutes — until golden brown.
- Remove from the oven and allow them to cool. Place them on a bun or between two leaves of kale. Top with fresh tomatoes, onion, mustard, etc., etc. etc. Enjoy every last bite!