Chunky Eggplant Burgers

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.

Preparation time Prep: 15 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 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


  • 1Place 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.
  • 2Place the eggplant rounds into the stock and cook for 15 minutes or until the eggplant is soft.
  • 3In the meantime, toast the brioche paint the brioche puns with butter and toast until golden.
  • 4Add 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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