baked eggplant burgers

I’m just going to come out and say it. This is my favorite veggie burger. EVER.

Moose agrees.

 

Let’s just get right to it, okay?

 

I’m just kidding, here’s a kitty picture!

 

Okay now let’s get to it.

 

Eggplant. Cannellini beans. Bell pepper. Parsley. Red onion. Hummus.

 

It’s go time.

 

Right after nap time.

 

Awww.

 

Okay go!

 

Baked Eggplant Burgers
Makes 4 big burgers

 

Burger ingredients:
  • 2 teaspoons olive oil, plus more to brush on eggplant before roasting
  • 1 red onion, diced
  • 1 14 ounce can cannellini beans
  • 1/4 cup diced green bell pepper
  • 1/2 an eggplant (should equal about 1 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon pine nuts
  • 1 clove of garlic, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 cup classic hummus (or your favorite flavor hummus)
  • 1 cup panko breadcrumbs
  • tomato, sliced for topping (optional)
  • lettuce, for topping (optional)
I recommend either tahini sauce or hummus as the topping for this burger. I ate both versions and they were equally awesome. Here is the recipe for the tahini sauce in case you decide to go that route. It’s the same sauce I used on the Baked Broccoli Burger.

Tahini Sauce ingredients:

  • 1/3 cup sesame tahini
  • 1/3 cup water
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 3/4 teaspoon sea salt

To make the burgers, preheat your oven to 450 degrees Fahrenheit.

Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.

Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.

While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat, stirring often, until the onion softens.

Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.

Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.

Add the hummus and stir.

Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.

Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.

Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray. Place the patties on the foil

and bake for 45 minutes, turning them over halfway through.

While the burgers are baking, make the tahini sauce by tossing all of the ingredients into a food processor and blending until fully combined.

Remove the burgers from the oven and eat!

Here’s a burger topped with hummus instead of tahini sauce.

Both versions are so delicous. Maybe try one of each? Or two of each?

To find more recipes and fun ways to use eggplant, check out Carole’s Chatter!

86 thoughts on “baked eggplant burgers

  1. These are GORGEOUS. I tried to do almost the exact same thing on Wednesday, however, I used way too little breadcrumb apparently so they turned to bean mush when I baked them. I can’t WAIT to try these!!!!!!!

  2. I’ve been thinking of making an eggplant-based burger for forever and never did get around to it. Now I don’t have to–you’ve created the perfect specimen! Can’t wait to try these. (And btw, I think this is a perfect recipe to submit to my Wellness Weekend event, if you’re interested!). :)

  3. I live alone – do you think I could freeze the leftover burgers? or should I just make ‘em on a sunday and eat the leftover three for lunches during the week?

    • Hi Deb! You can definitely do both, but I’d bake them and then freeze them instead of freezing the raw mix. Also I saved the baked burgers in the fridge for 4-5 days and they were still delicious when I warmed them up. Let me know how it goes :)

    • Easiest hummus recipe: 2 15.5 OZ cans chic peas (garbonzo beans), 4 TBS Lemon Juice, 6 cloves garlic minced (I 6 tsp jared minced garlic because I’m lazy), 3 TBS tahini, blend in food processor to desired thickness, adding lemon juice to thin. You can add roasted pine nuts, roasted red peppers, olives, a little crushed red pepper for some heat or anything else you’d like. We go through so much that I have to make my own. I make a double recipe weekly. We take it almost everyday for lunch!

      • Thank you so much for the recipe! I also try to use garlic that’s already minced when I can. Less time mincing = more time eating :)

  4. Thanks to The Kitchn linking to your site… I just made these for dinner! They were a terrific hit. I happened to have left over grilled eggplant from the other night so I could use that right up! I omitted the garlic because I used Sabra Garlic hummus, I used red bell pepper in leu of the green (that was all I had), and thyme instead of parsley (also all I had fresh). Officially delicious! Oh yeah, and I pan fried them because I didn’t want to wait 45 minutes = success!

  5. Made these last week and everyone loved them. Great flavor, super easy to pull together. I ended up with 6 normal size thick burgers. This is going to be our “go to” burger recipe. Thanks so much for sharing!

  6. These are amazing! Glad I made a double batch! Did make some substitutions based on what I had in the kitchen…sunflower seeds instead of pine nuts, black beans instead of cannellini beans, roasted garlic hummus instead of regular. I’m hoarding these all for myself. No sharing.

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  10. These were great. I skipped the tahini dressing and used red peppers & cilantro instead of green peppers and parsley, but holy smokes. DELISH. Definitely a new staple of my diet.

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  12. Hi Nikki,

    I know this is a somewhat late comment but I just wanted to tell you how fantastic these burgers are! I have made them twice now and just blogged about too. I made 6 smaller patties and served them in pitas. Thanks for the great recipe. I know I’ll be making these again and again.

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  14. Hello! I found this yummy burger through pinterest, and I made them last week. One word: DELICIOUS! Seriously – thank you for sharing, I want to make them again, that’s how good they are! I’m contemplating making them into little balls next time so I can use them like falafel for my lunch :)

  15. OK this was without a doubt the best veggie burger I have ever had! And YAY! I finally found an eggplant recipe to use my eggplants without making fried & breaded eggplant parm! Thank you!

  16. Really good! They definitely need the tahini sauce, because they would be too dry, otherwise. Very easy to make, and delicious.

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  18. I made this tonight, and it was a BIG hit. My fiance is a vegetarian and I’m on the “wedding diet” so we’re always looking for creative healthy recipes, and this one was a definite keeper. I served it with stuffed zucchini. SO delish! Thanks for sharing!

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  22. I’ve been switching over to a vegan lifestyle over the past two months or so. I’ve completely cut out all meat, but have realized how many products have milk and eggs in them, (sometimes after I’ve already ate them cause I’ve assumed they’d be fine but then read the ingredients. I hate that.)

    This was one of the first vegan recipes I tried and it’s seriously wonderful! I really love this. I used red pepper instead of green (I just love red peppers the best and have them on hand more than green peppers) and I feel like it added a light sweetness.

    I do have a question, do these freeze well? I wasn’t sure but would love to make them in advance so when I’m in need of a quick meal, I can choose something healthy and homemade. I hate all the additives and preservatives in packaged foods. Also, do you think it’d be better to freeze them after being cooked or still in “batter” form but before putting in the panko?

    • Hi Andrew! I am so glad that you like the burgers! It means so much to me that you took the time to let me know. As far as freezing goes, I’m going to be honest and tell you that I’ve never ever frozen these burgers. I do plan to freeze some in the next couple of weeks, though. I’m going to freeze the mix/batter instead of the baked patties. If you try it before I do, please let me know how it goes. I heard from a reader who froze the patties once but she hasn’t thawed them out yet, so no verdict on that strategy yet. I’m sorry I can’t be more helpful!

  23. This recipe looks amazing and I cant wait to try it tonight. I was wondering if it is ok to make the mixture before hand and keep it in the fridge before making the patties to bake? I am starting to cook for my family and they get home so late but I would like to get the big part of the mixing together earlier in the day but I did not know if it would keep ok in the fridge. !!!!

    • Hi Jen! It will definitely be okay in the fridge for 1-2 days. Or you can even bake them, store them in the fridge and reheat them later on.

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  25. This was excellent! I thought I had cannellini beans in the pantry, but didn’t so I had to substitute pinto beans! It was still good! Thank you for the recipe!

  26. wow these were amazing! I had to make a few changes because I didn’t have cannelini beans or breadcrumbs. but it was a great recipe! add a little daiya and its amazing!

  27. I made these today and although they were quite tasty they fell apart on me. I’ll probably add ground flax or chia seeds next time.

  28. I made these, and they were awesome! Great consistency. They were easy to flip and didn’t fall apart on me. I used jalapeno hummus, and will definitely make this again! Even my husband liked them!

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  30. Hey just wanted to check if you have any ideas for a gluten-free version? I’ve tried burgers using ground flax seed as a binder but wasn’t the biggest fan of the taste, I’ve used potato, I’ve used GF flour and the only GF bread I can come across contains eggs so that’s out. So I’m still experimenting to find the happy middle ground but any suggestions would be welcome :-)

  31. These look and sound amazing! My husband and son aren’t eggplant fans but I’ll bet they’d dig in with gusto over these beauties!

    Thanks so much for a new and different veg burger.

    So happy to have found you ; )

    • I hope you love the burgers! You really can’t taste the eggplant all that much. My husband loves these burgers and he hates eggplant :)

    • Hi Katy! Something that has worked for me is to make smaller patties. Or actually, they don’t have to be smaller, just flatter, so they’ll cook more evenly. Also be sure to flip them mid-baking. I hope that helps!

  32. I tried these last night and even my carnivorous husband loved it! I substituted red for green peppers, walnuts for pine nuts, white for red onions, and dried for fresh parsley because that’s what I had and it still turned out great. Thanks for this recipe!

    • Hi Rochelle! I’m so glad you liked the burgers! I’m going to have to try subbing walnuts for pine nuts, too. I bet it’s soooo good.

  33. Holy smoke sista…. These are off the hook… I ate TWO! I used a little more eggplant (grilled outside) but other than that I followed it exactly. And the tahini dressing….. Hello, delish! Even my husband ate two & he hates anything ” healthy”…lol. Knocked this out of the park. Can’t wait to search more of your recipes

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  39. these are the best veggie burgers!!! i make them exactly like the recipe and every time they are delicious! thanks for the great recipe!

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