Willow accidentally took my camera back to Utah with her last week. I had several pictures on it to blog.
Sigh.
Maybe later. I guess it was my fault for procrastinating.
For lunch today I fixed Tastier Eggplant Burgers. We ate them on Dave's Killer Hamburger Buns with condiments and tomatoes fresh from our garden, romaine and a slice of sweet onion. Unfortunately I didn't think or the fact that I could take pictures with my phone until we were through eating.
There was one lone burger left so I took it's picture. Don't feel too bad for it, though. It was good enough to just eat on its own (which is probably just what will happen.)
Tastier Eggplant Burgers
www.peasandthankyou.com
Makes 4 burgers
· 1 large eggplant, or 2 medium, peeled and cut into 1-in. cubes (approx. 2 1/2 c.)
· 2 T. reduced sodium soy sauce, tamari or aminos
· 1 T. tahini or peanut butter
· 2 T. organic Worcestershire sauce
· 1 T. Dijon mustard
· 1 t. minced garlic
· 1 T. fresh basil, minced
· 1/2 c. non-dairy or organic shredded cheddar cheese
· 1/2 c. almond flour, oat flour or breadcrumbs
· your choice of sandwich buns, condiments and toppings
Place a large skillet over medium low heat and lightly mist with oil or cooking spray. Add eggplant and sauté until it is starting to grey and is very soft in texture.
Meanwhile, in a large bowl, combine soy sauce, tamari or aminos, tahini or peanut butter, Worcestershire sauce, mustard, garlic, basil, cheese and flour or breadcrumbs.
Add eggplant and combine mixture well, slightly smashing eggplant in with the back of your mixing spoon.
Refrigerate mixture for at least thirty minutes, then form into four equal patties.
Recoat skillet with oil or spray and place over medium high heat. Fry patties until browned, about five minutes on each side.
Serve on toasted sandwich buns with condiments and toppings of your choice.
*Note: I think this recipe would work equally well with sauteed mushrooms and/or zucchini…you know, if you have any lying around.
www.peasandthankyou.com
Makes 4 burgers
· 1 large eggplant, or 2 medium, peeled and cut into 1-in. cubes (approx. 2 1/2 c.)
· 2 T. reduced sodium soy sauce, tamari or aminos
· 1 T. tahini or peanut butter
· 2 T. organic Worcestershire sauce
· 1 T. Dijon mustard
· 1 t. minced garlic
· 1 T. fresh basil, minced
· 1/2 c. non-dairy or organic shredded cheddar cheese
· 1/2 c. almond flour, oat flour or breadcrumbs
· your choice of sandwich buns, condiments and toppings
Place a large skillet over medium low heat and lightly mist with oil or cooking spray. Add eggplant and sauté until it is starting to grey and is very soft in texture.
Meanwhile, in a large bowl, combine soy sauce, tamari or aminos, tahini or peanut butter, Worcestershire sauce, mustard, garlic, basil, cheese and flour or breadcrumbs.
Add eggplant and combine mixture well, slightly smashing eggplant in with the back of your mixing spoon.
Refrigerate mixture for at least thirty minutes, then form into four equal patties.
Recoat skillet with oil or spray and place over medium high heat. Fry patties until browned, about five minutes on each side.
Serve on toasted sandwich buns with condiments and toppings of your choice.
*Note: I think this recipe would work equally well with sauteed mushrooms and/or zucchini…you know, if you have any lying around.
That actually looks good. It reminds of chickpea falafel burgers-have you ever had those before?
ReplyDeleteOops! I do have your camera. The eggplant burger does look good. For some reason veggie burgers are always hit or miss for me (mostly miss). Maybe I need to make this. Oh, and Kendra's right it does look like a chickpea burger. I wouldn't have known it was made with eggplant without the recipe name.
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