Vegan eggplant burgers
* Plus 1 hour of refrigeration
As is well known, veggie burgers offer endless combinations of ingredients, where the only limit is your imagination.
These aubergine burgers stand out for their intense flavour, warm notes and irresistible texture, which makes them ideal for enjoying a boldly flavoured burger with a soft, freshly baked burger bun, a few lettuce leaves, some tomato slices, a little onion and a delicious sauce such as sour cream, romesco sauce, mayonnaise, barbecue sauce or yoghurt sauce, for example.
As for their composition and properties, since they're made with plant-based ingredients, these burgers are cholesterol-free and rich in protein, vitamins and antioxidants, as well as sustainable and, of course, animal-friendly.
In more detail, nutritionally speaking, these burgers are rich in protein, fibre, flavonoids, allicin, alliin, chlorogenic acid (an antioxidant that prevents cell degeneration), phytosterols, terpenoids, tryptophan, beta-carotene, carbohydrates, the essential fatty acids omega-3 and omega-6, vitamins A, C, E and B-group vitamins (B1, B2, B3, B5, B6 and B9 or folic acid); sulphur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, to a lesser extent, zinc.
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- Step 1Preheat the oven to 175 °C. Meanwhile, mix the flax seeds with the water in a bowl, stir, and set aside.
- Step 2Wash the eggplants, cut them in half lengthwise, and place them on a baking tray. Drizzle with a little oil and bake for 30 minutes at 175 °C. After this time, remove them from the oven and let them cool slightly.
- Step 3Peel the carrot, wash it and grate it. Grate the garlic too and chop the onion. Set aside.
- Step 4Chop the cashews with a grinder and set aside as well.
- Step 5Put to heat the oil in a pan over medium heat and, when it is warm, add the onion and garlic and let it poach for 5 minutes.
- Step 6Next, add the carrot, stir and let it cook for another 5 minutes. Meanwhile, remove the pulp from the aubergine with the help of a spoon and cut it finely. After 5 minutes, add the aubergine and mix everything well.
- Step 7Next, add the beans and rice to the pan, mix everything and add the chopped cashews. Then add the salt, spices and ground garlic, stir and mix everything. Remove from the heat and let the mixture cool until lukewarm.
- Step 8When the mixture is warm, add the rice flour and the mixture of flax and water and mix everything, stirring, to obtain a uniform dough. Then put the dough in a bowl, cover it with a clean cloth and put it in the fridge for 1 hour to be able to handle the dough easily.
- Step 9After this time, we take the dough out of the refrigerator, dampen our hands slightly, and take as many equal portions as we want hamburgers. We shape them into hamburger patties and transfer them to a plate.
- Step 10When all the hamburgers are formed, put to heat a little oil and cook the hamburgers, in batches, for 2-3 minutes on each side over medium heat. When all the hamburgers are light browned, remove from the heat and serve.