Thursday, December 6, 2012

Parmesan Eggplant Veggie Burgers

This is kind of an adaptation mixture of this recipe and my own veggie burgers. My 10 year old son had seen eggplants at the store the other day and wanted to try them(we have had them before, but he didn't remember) so I bought one. I decided today was the day to get it used.

1 medium-large eggplant, peeled and diced
1 TB olive oil
1/2 tsp sea salt

1 large carrot, shredded(just over 1/2 cup)
2 cloves garlic, minced
5-6 green onions, including whites, chopped
1 1/4 cups oats*
1 egg
3/4 cup shredded parmesan cheese(not the powdered kind)
1 TB dried parsley
1 tsp dried oregano
1/2 tsp red pepper flakes(or to taste)
salt and pepper to taste

*Gluten Free if needed, I actually put them in the blender for a moment to chop them slightly or you can sub bread crumbs, again GF if you like

Over medium heat in a large pan heat olive oil. Add eggplant and sprinkle with salt, cook, stirring often until it is completely broken down, mashing it slightly as you work.

Transfer to a large bowl

Add carrots, onions and garlic to the pan and cook until slightly tender.

Add them to the eggplant, add oats and mix well.

Place in the fridge and allow to cool completely

When cool add egg, cheese and seasonings

With floured(or cornstarch-ed if GF) hands form into patties, dusting each patty lightly with flour or cornstarch.

Chill again.

Place on a greased pan and cook under hot broiler until cooked through(min of 165 degrees), flipping only once

Serve with your favorite burger toppings!

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