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Eggplant Veggie Burgers


This eggplant veggie burger recipe is flavorful, healthy, and so easy to make! They’re delicious right out of the oven, reheated from frozen, or heated up on the grill.

Eggplant Veggie Burgers
You know what time of year it is? It’s time to grill out every damn chance you get. I am not even joking when I say that we’ve grilled dinner every night this week. And I have no intention of stopping. This is my favorite time of the year. Sitting outside and really relaxing while something simple and fresh is grilling to perfection. And let me tell you, relaxing has been extra tough for me lately because of the big, super-secret project we’ve been working on. I’m thinking about it 24/7, I go to sleep thinking about it, I probably think about it while I’m sleeping, and I wake up thinking about it. It’s coming… so stay tuned! 😈

Most nights, we grill whatever veggies we have on hand. Monday, it was jerk cauliflower. Tuesday and Thursday, we did sweet potatoes. Wednesday, we did sweet corn and shrimp. Tonight, we’re going with sesame cabbage and these eggplant veggie burgers. Because as it turns out, they’re pretty fantastic heated up on the grill and I’ve got a stockpile in the freezer. Meal prep for the win, again.

I love these eggplant burgers because they’re everything a veggie burger should be – crunchy on the outside, tender and flavorful on the inside. Life’s too short for bland or soggy veggie burgers, am I right? These are anything but bland. The flavor party starts with smoky roasted eggplant, which is combined with millet for a hint of nutty, fragrant fresh basil, and cannellini beans for a protein boost.

Eggplant Veggie Burgers

Eggplant Veggie Burgers

Eggplant Veggie Burgers
Full disclosure, this recipe is an update of a blog classic (and one of our all-time favorites). Our eggplant veggie burgers were one of the very first popular recipes that we ever posted. If you remember those, you’ve been following us for a LONG time and I love you so much for that! If you don’t remember those, scroll past the recipe to see what these looked like in 2013. 😘

Make these eggplant veggie burgers ASAP and tell me all about it. Do you love them? Are you freezing them for easy lunches and dinners? Are you grilling them with your love or your best buds? Snap a picture and tag us on Instagram so I can share your creations!


Eggplant Veggie Burgers

Eggplant Veggie Burgers – FINALLY found my favorite vegan burger recipe. So flavorful, easy, and healthy. Freezer friendly too.

This eggplant veggie burger recipe is flavorful, healthy, and so easy to make! Delicious right out of the oven, reheated from frozen, or on the grill!

  • Author: Jordan Cord
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main


  • ½ of a medium eggplant
  • olive oil spray
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • ½ of a sweet white onion
  • 1 clove of garlic
  • 115 oz. can of cannelini beans [drained and rinsed in cool water]
  • ½ c. millet flour
  • ¼ c. whole millet
  • ¼ c. fresh basil
  • 2 tablespoons cashews
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt


  1. Preheat the oven to 450º and line a baking sheet with parchment.
  2. Slice ends off of the eggplant and cut it into 1/3″ rounds. Arrange on the baking sheet and spray or brush lightly with olive oil. Sprinkle with salt and pepper
  3. Bake 15 minutes, flipping halfway. Remove from oven and allow to cool. After the eggplant cools, roughly chop it so it will fit in your food processor. Save the baking sheet and parchment for later.
  4. In a medium skillet, heat 1 tablespoon of olive oil to medium. Add onion and sauté 5 minutes, until tender and golden brown. Add garlic and sauté 3 more minutes.
  5. Empty onions and garlic into a food processor. Add eggplant, cannellini beans, millet flour, whole millet, basil, cashews, 1 tablespoons of olive oil, cumin, and sea salt. Pulse until the mixture is mostly smooth. Some small chunks of eggplant should still remain, but the mixture should be thick and moldable.
  6. Empty into a large bowl and use your hands to scoop out and form burgers. This recipe makes 4 large burgers or 6-8 slider sized patties.
  7. Arrange the burgers on the baking sheet and place into the oven. Bake 30-35 minutes, flipping halfway. They should be golden brown on both sides.
  8. Place the burgers on buns or wrap with lettuce. Top with your favorite things! I’m a fan of hummus, personally. ;)

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Eggplant Veggie Burgers


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  • Pongodhall
    August 5, 2017

    Sounds lovely.
    I am a bit muddled though. I would think the millet is cooked and recipes do usually say this. Could you just confirm?
    I would cook it whilst the veg roasting then.

    • thefitchen
      August 14, 2017

      Sorry for the delay! We just returned from a trip to Mexico with no internet access. The millet is uncooked in this recipe!

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