Chunky Eggplant Burgers Recipe
This recipe is rated 5.0 out of 5.
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
When the burger craving hits, give this stewed eggplant patty a try for a fresh spin. With all the juiciness and extra flavour of the added veggies, combined with the classic elements of the finished burger, this is bound to be a summer staple.
You will need
Serves 3
- 30ml olive oil
- 2 brown onions, quartered
- 4 cloves garlic, crushed
- 6 Swiss brown mushrooms, halved
- 20g dried shiitake mushrooms, roughly chopped
- 300ml vegetable stock
- 1 eggplant, ends removed and cut into thick slices
- 3 slices oat melt cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato sauce
- 1 tablespoon diced red onion
- 3 brioche buns
- Pickles
Recipe: Simon Toohey
Directions
-
Step 1
Place the oil into a pan on medium heat, add the onion, garlic and mushrooms into the pan and fry off till golden brown. Add the stock, bring to a boil and turn to low heat to simmer.
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Step 2
Place the eggplant rounds into the stock and cook for 15 minutes or until the eggplant is soft.
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Step 3
In the meantime, toast the brioche paint the brioche puns with butter and toast until golden.
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Step 4
Add cheese to the bottom of the bun, top with an eggplant round, red onion, and pickles. Spread mustard and tomato sauce on the top bun, sandwich together to serve.
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Recipe: Simon Toohey
