After becoming vegan, I learned so many new ways to make a burger. So many fun and interesting flavors. I was a little wary of this one because of the onion. I had been ruined as a child when a relative would put nearly as many onions in the burgers as meat. They were nasty. I was pleasantly surprised by these. This particular burger comes from Happy Herbivore Meal Mentor.
1 garlic clove, minced
¼ small onion
1 Chinese eggplant, cut into half moons
¾ cup prepared chickpeas
1 tbsp tahini
1½ tsp fresh lemon juice
½ tsp ground cumin
½ tsp ground coriander
6 tbsp breadcrumbs (I used panko)
2 burger buns or tortillas
Toppings: i.e. lettuce, tomato, hummus, etc per preference
- Preheat oven to 400F and line a baking sheet with parchment. Set aside.
- Add onion or garlic and pulse until chopped.
- Add eggplant, chickpeas, tahini, lemon, cumin and coriander, and pulse until coarse and the mixture holds together.
- Transfer to a mixing bowl and mix in breadcrumbs with your hands.
- Form mixture into 2 patties.
- Bake 10 minutes and flip if you can. Otherwise wait 5 minutes more.
- Once flipped, bake 5-15 minutes more, until warm and toasty.
- Place patties on buns and dress with condiments and toppings of choice.
- Serves 2
- Per serving (without toppings): 426 calories, 7.9g fat, 73.1g carbs, 15.8g fiber, 9.0g sugars, 17.9g protein
- Buns in this photo were Dave's Killer Bread Million Dollar Buns.
- Pickle on the side.
- You can change out the tahini for hummus in the mixture.