She Strengthens

Savory Delights: A Game-Changing Vegetarian Burger Recipe

Are you tired of bland, uninspiring vegetarian burgers? Look no further! This revolutionary recipe combines the rich flavors of roasted eggplant and canned black beans to create a truly satisfying patty.

Umami Flavor Bomb

The secret to this burger’s success lies in its bold, umami flavor profile. Smoked paprika, cumin, and coriander add depth, while garlic and apple cider vinegar provide a tangy kick. The roasted eggplant, with its caramelized natural sugars, brings a richness that will leave even the most dedicated carnivores wanting more.

A Texture Lover’s Dream

The black beans provide a satisfying texture, while the almond flour and brown rice add a delightful crunch. The panko breadcrumbs help bind the mixture together, ensuring a patty that’s both cohesive and juicy.

Get Creative with Toppings

Assemble your burger with sliced cheese, crispy lettuce, juicy tomatoes, and a slice of red onion. Don’t forget to add a dollop of mayonnaise or ketchup for an extra burst of flavor.

The Recipe

For the Patties:

• 2 medium-small eggplants
• 2 teaspoons olive oil
• Kosher salt and black pepper
• 2 tablespoons granulated garlic
• 1 cup coarsely chopped yellow onion
• 2 tablespoons minced garlic
• 2 tablespoons apple cider vinegar
• 3 tablespoons coarsely chopped flat-leaf parsley
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 cup almond flour
• 1/2 cup cooked brown rice
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 large egg
• 1 1/2 cups panko
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter (1/4 stick)

Instructions:

1. Preheat your oven to 375°F. Line two baking sheets with parchment paper.
2. Cut the eggplant into 1/2-inch slices and arrange on the prepared baking sheets. Brush with olive oil, season with salt and black pepper, and sprinkle with granulated garlic. Bake until soft and golden brown, about 20-30 minutes.
3. Chop the eggplant into rough cubes and add to a food processor along with the onion, garlic, apple cider vinegar, parsley, black beans, measured olive oil, almond flour, brown rice, smoked paprika, coriander, cumin, and thyme. Process until finely chopped and clumpy.
4. Taste and season with salt and pepper as needed. Add the egg and process until blended.
5. Transfer the mixture to a large mixing bowl and add the panko. Stir until blended.
6. Divide the mixture into 7 approximately 8-ounce portions and shape into patties. Arrange on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate to firm the patties at least 1 hour and as long as overnight.
7. Heat a large cast iron pan or heavy nonstick frying pan over medium-high heat. Add the canola oil and cook the patties until heated through and browned, about 4-5 minutes per side. Lay a slice of cheese, if using, on each patty.
8. Assemble the burgers by placing a patty on each bun bottom, garnishing as desired, and covering with a bun top.

Yield: 7 burgers
Difficulty: Easy
Total Time: 2 hours
Active Time: 45 minutes