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Roasted Eggplant Veggie Burgers

Try this vegetarian fave.

roasted eggplant veggie burger
Mike Garten

Meaty roasted eggplant creates the base for these protein-packed burgers. Bonus: you can make 'em ahead.

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Cal/Serv: 515
Yields: 4 servings
Total Time: 1 hour 0 mins
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
  1. Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment. 
  2. Score 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. 
  3. Meanwhile, 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. 
  4. Stir in garlic, paprika, thyme, and oregano and cook, stirring, 2 minutes. Let cool. 
  5. In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl. 
  6. Scoop 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. 
  7. Divide 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.

Did you make this recipe? Comment below!

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