Ingredients
Scale
The Veggie Base:
- 1 medium globe eggplant (about 1 lb / 450g), cut into 1-inch cubes
- 1 lb (about 450g) cremini (baby bella) mushrooms, finely chopped (or pulsed in a food processor until coarse, not puréed)
- 1 tablespoon olive oil (for eggplant) + 1 tablespoon olive oil (for mushrooms)
- 1 medium yellow onion, finely chopped
- 3–4 cloves garlic, minced
Binders and Flavour Enhancers:
- 1 large egg, lightly beaten (or 1 flax egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water, let sit 5 mins)
- 3/4 cup (about 75g) Panko breadcrumbs (or gluten-free breadcrumbs/rolled oats pulsed briefly)
- 1/2 cup cooked brown rice or quinoa (optional, adds texture and binding)
- 1/4 cup chopped fresh parsley or cilantro
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon Worcestershire sauce (ensure vegan if needed) – optional but adds depth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or Italian seasoning blend
- 1/2 teaspoon salt (adjust to taste, considering soy/Worcestershire)
- 1/2 teaspoon black pepper
- Optional Texture Boost: 1/2 cup toasted walnuts or pecans, finely chopped
For Cooking:
- 1–2 tablespoons olive oil or other neutral oil for pan-frying (if not baking)
Serving Suggestions (See detailed section below):
- Burger buns (brioche, whole wheat, sesame, etc.)
- Lettuce, tomato slices, onion slices (raw or caramelized)
- Pickles, avocado, sprouts
- Cheese (cheddar, provolone, Swiss, vegan cheese)
- Sauces (mayonnaise, aioli, ketchup, mustard, BBQ sauce)
Instructions
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the cubed eggplant with 1 tablespoon of olive oil and spread it in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the eggplant is very tender, slightly collapsed, and starting to brown. Roasting concentrates the flavour and, crucially, removes excess moisture. Let the roasted eggplant cool completely on the baking sheet. Once cool, you can roughly mash it with a fork or pulse it a few times in a food processor – you want texture, not a smooth purée.
- Cook Mushrooms and Aromatics: While the eggplant is roasting or cooling, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Brown the Mushrooms: Increase the heat slightly to medium-high. Add the finely chopped (or pulsed) mushrooms to the skillet with the onions and garlic. Spread them out as much as possible. Cook, stirring occasionally, for about 10-15 minutes. Initially, the mushrooms will release a lot of liquid. Keep cooking until all the liquid has evaporated and the mushrooms become deeply browned and significantly reduced in volume. This step is vital for developing rich, umami flavour and preventing a watery burger mix. Remove the skillet from the heat and let the mushroom mixture cool slightly.
- Combine Burger Mixture: In a large bowl, combine the cooled, mashed roasted eggplant and the cooled mushroom-onion mixture. Add the lightly beaten egg (or flax egg), Panko breadcrumbs, optional cooked rice/quinoa, chopped fresh parsley, soy sauce/tamari, optional Worcestershire sauce, smoked paprika, dried oregano, salt, and pepper. If using, stir in the toasted chopped walnuts now.
- Mix Gently: Gently mix all the ingredients together with a spoon or your hands until just combined. Be careful not to overmix, which can make the burgers tough or dense. The mixture should hold together when pressed, but it will likely be softer than a ground meat mixture.
- Chill the Mixture: This step is highly recommended for veggie burgers. Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to several hours (or even overnight). Chilling allows the flavours to meld and, more importantly, helps the binders (egg/flax, breadcrumbs) absorb moisture and firm up the mixture, making the patties easier to form and handle.
- Form the Patties: Once chilled, divide the mixture into 4-6 equal portions (depending on desired burger size). Gently form each portion into a patty, about 3/4 to 1 inch thick. If the mixture feels slightly sticky, you can lightly dampen your hands with water or oil them slightly. Place the formed patties on a plate or parchment-lined tray.
- Cook the Burgers (Choose your method):
- Pan-Frying (Recommended for best crust): Heat 1-2 tablespoons of olive oil in a large skillet (cast iron works well) over medium heat. Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for about 5-7 minutes per side, until deeply browned, heated through, and a nice crust has formed. Adjust heat as needed to prevent burning. Be gentle when flipping, using a wide spatula.
- Baking: Preheat oven to 375°F (190°C). Place the patties on a lightly oiled baking sheet or one lined with parchment paper. You can lightly brush or spray the tops of the patties with oil for better browning. Bake for 20-25 minutes, carefully flipping halfway through, until heated through and lightly browned. Baking yields a slightly less crispy exterior but is a good hands-off option.
- Rest and Serve: Let the cooked burgers rest for a minute or two before serving. Assemble on toasted buns with your favourite toppings and sauces.
Nutrition
- Serving Size: one normal portion
- Calories: 250-380