Ingredients
Scale
For roasting the eggplant:
- 8 – 10 oz. eggplant, peeled & cut into chunks
- 1 Tablespoon olive oil
- 1 clove garlic, peeled and chopped
For the burgers:
- 1/3 cup chopped green chile (fresh, frozen or canned)
- 1/4 of an onion
- 1 – 2 cloves garlic, peeled
- 1 cup oat bran
- 1/2 teaspoon salt-free seasoning (I used Trader Joe’s 21 Seasoning Salute)
- 1 egg
- 1/2 – 3/4 teaspoon salt & fresh ground pepper, to taste
- 1/2 cup shredded Mexican cheese (or vegan shreds)
- For frying the burgers: 1 Tablespoon avocado oil
For the dill pesto aioli:
- 1/4 cup nonfat yogurt
- 1/4 cup avocado oil mayonnaise (or other light mayo)
- 1 teaspoon sunflower dill pesto (recipe here)
- 1 teaspoon spicy brown mustard.
Instructions
- Toss the eggplant with 1 Tablespoon olive oil and the garlic, then roast the eggplant on a baking sheet at 400 F. for 15 – 20 minutes or until tender. Put the chunks into a mini food processor and pulse until cut into small bits. (Or use a knife to chop into tiny bits.)
- Combine eggplant with the rest of the ingredients in a small bowl. Form into 4 – 6 patties.
- Heat 1 Tablespoon oil in a medium frying pan over medium heat. Cook eggplant burgers until crispy and browned on each side.
- Meanwhile, whisk together the ingredients for the aioli in a small bowl.
- Serve on toasted brioche buns with lettuce, fresh garden tomato slices, red onion slices (if desired), avocado or guacamole and a drizzle of dill pesto aioli.
Notes
The burger mixture can be premade and frozen, then thawed, shaped and fried whenever you want a good veggie burger.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 1 burger
- Calories: 232
- Fat: 15 g