Take a Bite Out of Burgers
Greek Eggplant Burgers
If you think a burger needs meat to be delicious, think again! Even the most loyal carnivores are sure to love this veggie burger made with eggplant and loaded with Greek-style toppings.
Burgers:
- 2 tbsp. olive oil
- 1 medium eggplant, diced
- ½ c. yellow onions, peeled and minced
- 2 garlic cloves, peeled and minced
- ½ c. red bell peppers, diced
- 1 tbsp. pine nuts
- 1 (14-oz.) can white beans, drained and rinsed
- 1 tsp. salt
- 1 tsp. cumin
- ½ c. hummus
- 2 c. panko bread crumbs
- 4-8 burger buns
Sauce:
- ½ c. vegan mayonnaise
- ¼ c. vegan plain yogurt
- 2 tbsp. cucumber, minced
- 1 tbsp. fresh dill
- ½ tsp. salt
- ½ tsp. black pepper
Toppings:
- Baby spinach
- Tomatoes, sliced
- Kalamata olives, chopped
- Artichoke hearts, quartered
- Feta cheese or vegan feta-style cheese (optional)
Print Recipe
- If baking your burgers, preheat the oven to 400°F.
- In a large sauté pan, heat oil to medium-high heat. Add the eggplant, onions, garlic, peppers, pine nuts, and white beans. Cover and sauté, stirring frequently for 7–8 minutes or until vegetables are tender. Season with salt and cumin.
- Place the eggplant mixture in a food processor with the hummus, and pulse until smooth. (A couple chunks are OK.) Scrape the mixture into a large bowl, and fold in the bread crumbs. Form the mixture into even patties, and set aside or refrigerate until ready to cook.
- Cook the patties in the oven for 20–25 minutes or on the stove top in a pan, lightly oiled, for 10 minutes (flipping halfway through).
- In a medium bowl, whisk together the vegan mayonnaise, vegan yogurt, cucumbers, dill, salt, and black pepper until blended. Refrigerate until ready to serve.
- Place each burger on a bun, add toppings, and drizzle with sauce before serving. Makes 4 large patties or 8 small patties
Posted in June 2020 on Apr 12, 2020