Eggplant Parmesan Burgers

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I’m very surprised (but happy!) that this post actually made it to press today.  Last night I was totally spent…I was so exhausted by 5 pm and was totally ready for bed (ok…maybe I was in it by then too!).  The thought of downloading, editing, recipe writing and post developing seemed to be a daunting task.  I was much more in the mood to vegetate in front of the TV for awhile.  And I totally deserved some good ‘ol “do nothing time!”

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Eggplant parmesan, eggplant veggie burgers, eggplant burgers, veggie burgers, vegetarian recipes, vegetarian, eggplant recipes, eggplant, healthy recipes That’s because I got up early yesterday (gently coercing my Mom) and went for a 7 mile run.  A whole big fat long 7 miles.  SEVEN miles people.  Seven.  If you haven’t guessed, I’m training for a half marathon coming up in November.  Geesh…  whhhhhhy?  I’m doing this because my 3 sweet dietitian friends thought it’d be a wonderful idea to do a half marathon together.  “It’ll be fun” they said.  Fun?  13.1 miles fun?  That would not be my first choice of words to describe training for a half marathon.  Or running one either.

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Eggplant parmesan, eggplant veggie burgers, eggplant burgers, veggie burgers, vegetarian recipes, vegetarian, eggplant recipes, eggplant, healthy recipes But I’m game for challenging myself.  It is fascinating (not fun) to see and feel your body evolve, get stronger, and adapt to these ridiculously long runs.  And even after 7 miles (which is just over half the distance) I’m ready for a nap followed by a large carb heavy meal and then an early bedtime.  Yup, that’s what I want.

 

But considering it’s only 6 pm now when I’m writing this, I figure I actually do have time to share this recipe with you.  Plus, its ridiculously good AND easy.  Eggplant Parmesan Burgers!  Why not just an eggplant parm sub you ask?  Well…that’s not as fun.  And sometimes I just want a burger.  Not a sandwich.  I want the satisfaction of sinking my teeth into a giant burger!  You know…there is something that is incredibly gratifying when you bite into a nice burger.  A sandwich just wouldn’t cut it. Thus the Eggplant Parmesan Burger was born.

Eggplant parmesan, eggplant veggie burgers, eggplant burgers, veggie burgers, vegetarian recipes, vegetarian, eggplant recipes, eggplant, healthy recipes This burger tastes just like eggplant parm (which if you noticed my recent posts, I’ve been on an eggplant parm kick)!  The oven and food processor do most of the work in this recipe – which is nice.  Then a quick pan-fry and you’re golden!  I highly suggest melting some thick slices of mozzarella cheese on top…ooey gooey goodness.  And even better – this recipe makes around 8 burgers which is perfect for freezing!  There’ll be more eggplant parm burgers in the near future!

Eggplant Parmesan Burgers:
Ingredients:

  • 1 large eggplant, cut into a small dice
  • 1/2 red onion, cut into a small dice
  • 2 tbsp + 1 tbsp extra virgin olive oil
  • 1/2 tsp salt and pepper
  • 1 cup sun dried tomatoes – soaked in hot water for 10 minutes, then drained
  • 1 tbsp dried oregano
  • 1 tbsp fresh basil
  • 1 cup grated parmesan cheese
  • 1/2-3/4 c almond flour (see consistency directions below)
  • 1 large egg
  • 4 slices mozzarella
  • 1/2 tomato sauce
  • 4 small rolls or english muffins, toasted

Instructions:

  1. Preheat oven to 400 F.  Toss diced eggplant and onion with 2 tbsp olive oil and salt and pepper.  Roast for about 40 minutes or until vegetables are golden brown.  Set aside when done.
  2. In the bowl of a food processor, add the drained sun dried tomatoes, oregano and basil.  Pulse until a paste forms.
  3. Add 1/3 of the roasted eggplant mixture to the food processor.  Pulse until completely broken down.  Remove from processor and place in large mixing bowl.
  4. Add the rest of the eggplant mixture, parmesan cheese, almond flour and egg to the mixing bowl.  Combine ingredients until thoroughly combined.  You’re aiming for a consistency and texture similar to ground meat – you want the mixture to be fairly dry and sticky.
  5. Divide eggplant mixture into 8 even portions.  Form into flat burgers and place on a plastic wrap covered dish.  Refrigerate for 30 -45 minutes to allow burgers to set.
  6. Heat a large cast iron or heavy bottom skillet over medium heat.  Add in the remaining olive oil and allow to heat up.  Pan fry the burgers for 3-4 minutes per side or until golden brown.  Flip and repeat.
  7. Lay mozzarella slices on hot side of burgers to allow to melt followed by a tbsp or two of the tomato sauce.
  8. Place burgers on toasted buns and serve immediately.

4 Comments

  1. Kiersten @ Oh My Veggies

    October 1, 2013 at 8:11 pm

    Ahhh, I really need to not catch up on blog reading when I’m hungry. These look SO GOOD. Cheesy, eggplant-y perfection. 🙂

    • mewinebrenner

      October 1, 2013 at 8:12 pm

      They were SO good! Hope you try them!!

  2. Pamela @ Brooklyn Farm Girl

    October 1, 2013 at 10:12 pm

    Great recipe, my dad would fall in love with this. Saving for his next visit!

    • mewinebrenner

      October 2, 2013 at 9:11 am

      Sounds like a great idea! These are great to make head too – less cooking and more hanging with the family!

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