While doing research for this recipe, I wasn’t particularly looking to make vegetarian burger patties. Like most recipe ideas, I was looking for ways to use the eggplants in my refrigerator before they go bad. I was intrigued to come upon eggplant burger patty ideas because I’ve always loved vegetable burger patties from VeganBurg. My past research on such patties always resulted in me having to buy way too many ingredients and a lot of beans. So, I have shelved this idea for a while till I came across eggplant recipes which used minimal ingredients that you can easily find at home.
The great thing about this recipe is you can substitute anything and add or leave some out if you’re not interested in having a spicy flavor for instance. You could swap out the coriander for some fresh parsley. Or even add some cayenne pepper and paprika for a slightly smoky flavor. I ran out of Panko at home so I substituted it with some coarsely blended puffed brown rice. Make it your own in any way possible!
- 2 medium-sized Eggplant, cubed
- 1 medium-sized Onion, thinly sliced
- 2 cloves Garlic, minced
- 2 Red Chili, finely chopped
- 2 tbsp Fresh Coriander, finely chopped
- 1-2 cups Breadcrumbs
- ½ cup Cheddar Cheese (or any other sharp cheeses)
- 1 tsp Salt
- Freshly grounded Black Pepper
- Olive Oil
- In a non-stick pan over low-medium heat, add 1 tbsp of olive oil. the thinly sliced onions and salt. Let it cook till its translucent before adding the garlic. Sauté the garlic till its fragrant.
- Add the cubed eggplants and chili. Sauté them for 10 minutes. You will notice that the eggplants will turn brown. Be sure to move them around to ensure it fully cooks. Try not to add more olive oil because you don’t want it to become soggy. This is why it’s important to use a non-stick pan. If you feel like the eggplants are too big, you could use your wooden spatula and cut them in the pan when they’re softer.
- Now, it’s time to blend or puree your eggplant-onion-garlic mixture. You could use an immersion blender, food processor, or blender. If you’re using a blender, make sure to let the eggplants cool a bit before blending.
- In a bowl, combine your blended eggplants, coriander, cheese, and black pepper. You could either use your hands or a rubber spatula for this. Just make sure to fully incorporate all the ingredients.
- Add the breadcrumbs, 2 tbsp at a time. You’d want to add it in parts to make sure you don’t overwhelm the mixture. Remember to mix it fully before adding the next part of breadcrumbs. You should get a firm consistency with minimal sticking.
- Let it rest in the fridge for a minimum of 20 minutes or until you’re ready to cook them later on.
- After 20 minutes or more, remove from the fridge. Divide your eggplant mixture into parts and start forming your burger patties.
- Over medium heat, add 1 tbsp of olive oil into your pan and start frying till you get crisp sides. After letting it cool, enjoy with some burger buns and lettuce!