I have a tried-and-true burger that I always make…
my Black Bean Burgers. They’re hearty and delicious and I made them time and time again, but I was craving something new. I scoured recipe books and Pinterest, reading dozens of recipes, but nothing was quite sticking out as a winner.
Then, I found them. Eggplant Burgers from Weelicious. The recipe wasn’t vegan, but unlike many of the fancier versions I’d seen, it only called for a few simple ingredients. I was sure that I could make it vegan and gluten-free and still hit it out of the park. And so I did.
Gluten-Free Vegan Eggplant Burgers
makes 8 burgers
– 1 tbsp olive oil, plus more for sauteing
– 1 medium eggplant, cubed (approx. 1 lb./ 4.5 cups)
– 2 garlic cloves, minced
– 1/2 tsp salt
– 1/4 cup parsley, chopped
– 1.5 tsp Ener-G egg replacer + 2 tbsp water OR 1 flax egg
– 1/4 cup nutritional yeast or vegan parmesan
– 1 cup GF breadcrumbs* (use regular if you aren’t gluten-free)
Heat the olive oil in a skillet over medium heat. Add the cubed eggplant and cook for 3 minutes. Add the garlic and salt, and continue to cook for another 2 minutes.
Add about 1 tablespoon of water, cover, and cook for an additional 3-5 minutes, or until the eggplant is fork tender. Allow to cool slightly.
Put the eggplant and the rest of the ingredients except the breadcrumbs in a food processor and puree until smooth. Turn out into a mixing bowl and fold in the breadcrumbs until well incorporated.
Form into 8 burgers. Use about a quarter cup for regular sized burgers, or 2 tablespoons for sliders/kid-sized burgers. Heat 1-2 tsp of oil in the same skillet you cooked the eggplant in, and cook the patties for 2 minutes on each side, or until golden brown. Serve with toasted buns and all your favorite burger toppings.
Freezing & Reheating
Unlike most burger recipes, these should be cooked before freezing.
Place cooked patties on a baking sheet, freeze for 1 hour, and then store in freezer-safe bags, label, and freeze up to 3 months. When ready to serve, place patties on a baking sheet in a 300 degree oven for 10 minutes, until warmed through.
Since breadcrumbs that are gluten-free and vegan can be hard to come by, I’ve found a really easy substitution – rice square cereal! The big name brand is technically isn’t vegan because it contains Vitamin D3, which is animal-sourced. Fortunately, many store brands and natural brands are. I buy this kind from ACME Markets (for those of you in areas where their stores are located):
Image from Gluten Free Boston Girl