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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
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Recipe image

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

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Directions

15 mins to prep

20 mins to cook

  1. 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.

  2. Step 2

    Place the eggplant rounds into the stock and cook for 15 minutes or until the eggplant is soft.

  3. Step 3

    In the meantime, toast the brioche paint the brioche puns with butter and toast until golden.

  4. 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

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