This meal takes a bit of time to prep (mainly to let the burgers chill), but it’s so worth it. Once they’re made, these Eggplant Burgers freeze well, so you can heat and eat at a moment’s notice.
Eggplant Burgers
Ingredients
- 1 eggplant (about 1 1/2 lbs)
- 1 1/2 cups cooked short-grain brown rice cold
- 1/3 cup tahini or almond butter
- 1 cup almond meal (almond flour)
- 2 garlic cloves grated or minced
- 1/4 cup tamari almonds chopped
- 2 tbsp dried currants chopped
- 1 tbsp finely chopped fresh mint or 1 tsp of dried mint
- 2 tsp lemon juice
- 8 whole grain or gluten-free buns dairy free if desired, halved
- 1/4 cup mayonnaise dairy free if desired
- Other condiments of choice, to taste
- 2 cups baby arugula
Instructions
- Preheat oven to 425 F.
- To large rimmed baking sheet or glass or ceramic baking dish, add eggplant and pierce several times with fork. Roast for 35 to 50 minutes, until eggplant has darkened and collapsed. When cool enough to handle, scrape out flesh into fine-mesh sieve (a touch of skin is fine), place over bowl, and drain for 10 minutes. Discard eggplant juices or save for another use.
- To large bowl, add drained eggplant and rice. Using your hands, squish together eggplant and rice until mixture is evenly blended. Switch to spatula or wooden spoon and mix in tahini or almond butter, almond meal, and garlic, followed by almonds, currants, mint, and lemon juice. Cover and refrigerate mixture to firm up a touch, at least 4 hours or up to 2 days.
- Arrange oven racks to accommodate 2 trays. Preheat oven to 450 F. Line 2 large baking sheets with parchment paper and scoop out burger mixture (it will be slightly sticky and wet) to make 8 patties, evenly spacing on baking sheets. Bake for 10 minutes. Remove baking sheets from oven and gently flip patties, being careful not to break them. Bake for 5 to 10 minutes longer, until both sides are golden brown and patties are firm. Cool if packing or storing in refrigerator for up to 4 days (or in the freezer for up to 3 months).
- To assemble burgers, reheat cooked patties in oven on low until warmed through. Toast buns and spread bottoms and tops with mayonnaise. Add a burger patty to the bottom of each bun, followed by condiments, arugula, and the top burger bun.
Recipe Notes
Per serving: 348 calories; 13 g protein; 19 g total fat (3 g sat. fat); 40 g total carbohydrates (3 g sugars, 9 g fiber); 309 mg sodium