I’m aware that is a bold statement. One that has been made several times before. The reason for that probably has something to do with the fact that everyone has different tastes and preferences. So let me clarify. This is the best veggie burger that WE have ever had.
We can’t get enough of these. I’ve made this recipe a few times already and I’m going to make it again this week. I’m even going to try turning it into a stuffed roast for Thanksgiving. I’ll let you know how that goes.
Why is it so good, you ask? I shall tell you.
1. Simple to make.
2. Elevated flavor.
3. They hold their shape well.
4. They pass the grill test.
5. They’re the closest I’ve had to a juicy veggie burger.
6. They don’t fall apart while eating them.
7. They freeze well.
8. AND you can turn them into meatballs!
Need I say more? I didn’t think so. Happy Meatless Monday!
Eggplant Mushroom Burgers
makes 8 burgers or 64 mini meatballs
vegan, soy-free, nut-free
- 1 tablespoon oil
- 1 Chinese eggplant, peeled and diced
- 1/2 red onion, diced small
- 3 garlic cloves, minced
- 4 ounces cremini mushrooms, diced small
- 1/2 teaspoon salt
- 3/4 cup cooked white beans
- 2 teaspoons Penzey’s Fox Point seasoning OR your favorite blend
- 1 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1/4 cup white wine
- 1/2 cup vital wheat gluten
- 1/2 cup bread crumbs
- 1/2 cup vegan mozzarella shreds (optional)
- In a large nonstick pan heat oil and saute onion, garlic, eggplant, and mushrooms with 1/2 teaspoon of salt. Cook until veggies are soft.
- Stir in beans and mash everything together with a potato masher. Turn down heat and stir in seasoning blend, parsley, and pepper. Cook for a minute. Stir in wine and cook for another 3 to 5 minutes.
- Transfer to a large mixing bowl and let cool. Mix in vital wheat gluten 1/4 cup at a time. Stir in bread crumbs and mozzarella (if using). Use your hands to really get in there.
- For burgers: take about 1/3 cup mixture and form into patties. Oil a griddle and preheat over medium. Cook for about 5 to 8 minutes on each side. For mini meatballs: take about 1/3 cup mixture and divide evenly into 8 mini balls. Preheat oven to 375 degrees and line a baking sheet with parchment. Place balls on sheet giving them a little room in between. Bake for 25 to 30 minutes.
- Serve however you desire. If you’re a mustard fan I would recommend Dijon for these. Enjoy! To freeze: cool completely and separate with wax paper. Do not thaw, cook frozen in oven at 425 degrees for 15 to 20 minutes.