August 7, 2011 | 7 Comments »
I’m sorry for all of the eggplant posts. Are y’all sick of them yet? Dierbergs is selling lots of homegrown produce and when I walked by all of the eggplant I couldn’t resists getting a few. I used to just slice it up very thin, bread and then fry it. But I really wanted to learn some new ways to enjoy eggplant. So I’ve spent this past week experimenting. It’s been a lot of fun. Eggplant might just be my favorite veggie now.
My latest experiment is my own veggie burger. The Farmhouse Veggie Burger was amazing. But it was pretty soft. All of the veggie burger recipes I’ve followed in the past were always pretty tasty, but I was always left with a very soft burger. I’ve always wanted something a little firmer. So I took my Eggplant Meatball recipe and tweaked it a bit.
I decided to make siders because they’re fun and cute. Instead of topping them off with mustard and greens I decided to go full on Italian and turn them into eggplant parmesan sliders topped with marinara and mozzarella.
- 1 medium eggplant, peeled, diced (about 3 cups)
- 2 tbsp onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups panko breadcrumbs
- 2 tbsp vegan parmesan (or you can use nutritional yeast)
- 1 tsp oregano
- 1/2 tsp parsley
- 1/4 tsp salt
- dash black pepper
- 1/2 cup quinoa, cooked
- Ener-G Egg Replacer for 2 eggs
- Combine the panko, parmesan, oregano, parsley, salt and pepper in a food processor. Pulse until fine and well combined. Dump into a medium-large mixing bowl and set aside.
- In a large non-stick skillet saute the onion for about 5 minutes or until soft and translucent. Add the garlic and cook for another 5 minutes. Place in food processor and allow to cool while you cook the eggplant.
- Using the same pan saute the eggplant for about 15 minutes or until soft and gray in color. Allow to cool.
- Dump the eggplant into food processor with the onion and garlic and process until smooth and sort of pasty. Add to breadcrumb mixture.
- Add the quinoa and egg replacer and mix well. Form into mini burgers. This mixtures makes about 10 small, but thick burgers.
You can cook these burgers as is on a non-stick skillet lightly sprayed with cooking spray on low-medium heat for 5 minutes on each side. Or you can do what I did and bread them. To do this set up 3 small bowls. 1 for flour (about 1/4 cup), 1 for coconut milk (or any non-dairy milk, about 1/2 cup) and 1 for panko breadcrumbs (about 1 cup). Dredge each patty in the flour mixture, then dip into the coconut milk and then dredge in panko breadcrumbs until nicely coated. Then lightly fry in a little olive oil on low-medium heat for 3 minutes on each side, or until golden brown. Transfer to a baking sheet lined with parchment paper and bake for 5 minutes at 400°. Take about 8-10 slider rolls (depending on how many patties you ended up with), slice them in half, top the bottom half with the eggplant patty, top with 1 tbsp of your favorite marinara sauce and top that off with a sprinkle of your favorite vegan mozzarella. Bake until the cheese is nice and melty and rolls are nice and toasty. That’s it!
These burgers really do taste just like eggplant parmesan. It’s way healthier if you skip the breading and frying, but truthfully I think it tasted better breaded. It was nice and crunchy on the outside and tender on the inside. This is my new favorite veggie burger! Pop two of these sliders on your plate with a side salad and you’ve got yourself a meal.
In case you’re wondering about the nutrition information I happened to punch it into MyFitnessPal so that I could share it with you. This is for 10 sliders/5 servings.
Calories: 151 Carbs: 31 g Fat: 1 g Protein: 5 g Sugar: 3 g Sodium: 157 mg
This ISN’T including the rolls, marinara and mozzarella. Only because I have no idea what rolls, marinara and mozzarella you’ll be using. It’s also NOT including the breading.