Vegan Eggplant Burgers

Vegan Eggplant Burger
Vegan Eggplant Burger

As is well known, veggie burgers offer endless combinations of ingredients, where imagination is the limit.

These eggplant burgers stand out for their intense flavor, warm accents and irresistible texture, making them ideal to enjoy some penetrating taste burgers combined with tender freshly baked hamburger bun, some lettuce leaves, some tomato slices, a little onion and delicious sauce like sour cream, romesco sauce, Mayonnaise, barbecue sauceor yogurt sauce, for example.

Regarding their composition and properties, as they are made with ingredients of plant origin, these hamburgers are free of cholesterol and rich in proteins, vitamins and antioxidants, as well as sustainable and, of course, respectful with animals.

In more detail, on a nutritional level, these hamburgers are rich in proteins, fiber, flavonoids, allicin, alliin, chlorogenic acid (antioxidant that prevents cell degeneration), phytosterols, terpenoids, tryptophan, beta-carotenes, carbohydrates, fatty acids essential omega 3 and omega 6, vitamins A, C, E and group B (B1, B2, B3, B5, B6 and B9 or folic acid); sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, to a lesser extent, zinc.

Below you can see what ingredients you need and the steps to follow to be able to make different, nutritious and flavorful burgers.

Difficulty levelPreparation timeRations
Easy1 h. y 15 m.For 6 units

* Plus 1 hour of refrigeration

Ingredients

  • 2 eggplants
  • 200 gr. cooked black beans
  • 75 gr. boiled rice
  • 1 onion
  • 1 garlic clove
  • 1 carrot
  • 60 grams roasted cashews
  • 2 tablespoons rice flour
  • 2 tablespoons flax seeds (ground)
  • 6 tablespoons water
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 pinch of pepper (ground)
  • 1 pinch of sweet paprika
  • 1 pinch of ginger (ground)
  • 1 pinch of oregano (dried)
  • 1 pinch of cumin (ground)
  • 1 pinch of dried thyme
  • 1 pinch of garlic powder

Instructions

  1. Preheat the oven to 175ºC. Meanwhile, mix the flax seeds with the water in a bowl, stir and set aside.
  2. Wash the eggplants, cut them in half lengthwise and place them on a baking sheet. Put a little oil on top and bake them for 30 minutes at 175ºC. After this time, remove from the oven and let them warm.
  3. Peel the carrot, wash it and grate it. Grate the garlic too and chop the onion. Set aside.
  4. Chop the cashews with a grinder and set aside as well.
  5. Put 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.
  6. Next, 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.
  7. Next, 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 warm up.
  8. When 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.
  9. After this time, remove the dough from the refrigerator, moisten your hands a little and take portions of 120 gr. each. Shape them into a hamburger and transfer them to a plate.
  10. When 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.
Detail of aubergine burger
Detail of aubergine burger

Notes

  • If you don't have roasted cashews, you can toast them yourself in a skillet for 10 minutes over low heat, until lightly browned, stirring often to toast them evenly.
  • You can save a bit of time and electricity by putting the eggplants cut in half lengthwise on a plate with a pinch of water in the bottom of it and cooking them in the microwave for 15 minutes. After this time, you just have to remove them from the microwave, let them temper and proceed in the same way as baked.
  • You can save a bit of time and electricity by putting the eggplants cut in half lengthwise on a plate with a pinch of water in the bottom of it and cooking them in the microwave for 15 minutes. After this time, you just have to remove them from the microwave, let them temper and proceed in the same way as baked.

If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks! :)

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