Vegan Eggplant Burgers
* Plus 1 hour of refrigeration
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.
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- Step 1Preheat the oven to 175ºC. 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 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.
- 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 warm up.
- 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, 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.
- 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.