Roasted Eggplant Veggie Burgers
Try this vegetarian fave.
Meaty roasted eggplant creates the base for these protein-packed burgers. Bonus: you can make 'em ahead.
12-ounce eggplant, halved lengthwise
olive oil, divided
Kosher salt and pepper
medium onion, chopped
cloves garlic, chopped
paprika
dried thyme
dried oregano
quick-cooking oats
raw walnuts
15-ounce can lentils, rinsed
large egg yolk
Worcestershire sauce
slices American cheese (optional)
brioche buns
Iceberg or romaine lettuce, mayonnaise, tomato, red onion, and pickled jalapeño, for topping
- Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment.
- Score flesh side of each eggplant half in diamond pattern. Brush cut sides with 1 tablespoon oil and season with 1/4 teaspoon salt. Roast until very tender, 25 to 30 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in medium skillet on medium. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.
- Stir in garlic, paprika, thyme, and oregano and cook, stirring, 2 minutes. Let cool.
- In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl.
- Scoop eggplant into food processor, discarding skin. Add lentils, egg yolk, Worcestershire sauce,and onion
mixture and process until nearly smooth. Add walnut-oat mixture and pulse to combine. - Divide eggplant mixture in 4 and scoop onto prepared pan, then gently shape mixture into round patties. Bake until browned, 10 to 13 minutes, adding cheese during last minute of cooking if using. Let cool 5 minutes before making sandwiches with buns and toppings.
NUTRITIONAL INFORMATION (per serving): About 515 calories, 24 g fat (4 g saturated), 18 G protein, 796 mg sodium, 61 g carbohydrate, 15 g fiber
THE RIGHT WAY TO REHEAT: Prepare the burgers, let cool, then wrap individually and freeze up to 2 months. To cook, unwrap frozen burgers and reheat in a 400°F oven until warm, 10 to 15 minutes.
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