Aubergine burgers were probably one of my first truly veggie meals that I said ‘wow’ about. It has been a year of 2012 when I dated a veggie (at the time I did not imagine myself going a day without eating meat). I am quite a sensitive one, so in some sort of solidarity I’ve decided to go all veggie for 2 weeks too. It has been different I must admit. I have tried many recipes and one stood out for sure – aubergine burgers!
I have made a few different versions of this recipe – you can either grill a slice (thin or thick) of aubergine or you can blitz it with onions and spices to form something more resembling a beef burger. It is up to you.
What works best to make it vibrant is harissa. It is a North African paste that is spicy, floral and very aromatic. I can add a 1/2 teaspoon of it on the bun or on your aubergine mix and it will make it so much more fragrant.
Source good quality wholewheat buns for your burgers or eat them naked – you decide. Enjoy a delicious burger with your friends!
Yield 4 burgers
Aubergine is a very tasty vegetable, but it could be mild and soft yet if you add some spice, it will absorb it and become fragrant and vibrant.
These aubergine burgers are sensational for a whole family or a party. This recipe uses harissa to spice up your mix but you can do without it for a milder taste.
To make 4 burgers:
- 2 medium aubergines
- 1 small red onion
- 1 red pepper (sweet)
- 2 teaspoons of harissa (try a little to determine how spicy yours is and adjust accordingly)
- 1 large slicing tomato
- 1 gem lettuce (to be torn and shared between 4 burgers)
- 4 wholewheat buns
- dollop of vegan majo
- tomato salsa if desired
Start by grilling slices of aubergine.
If you decide not to create a mix, simply place your cooked slices on a board until you are to assemble you burgers.
Otherwise use your cooked aubergine slices in your mix and continue with my recipe below.
Cook our onion (sliced, but not overly thinly) and pepper (similarly sliced) until they are softened.
Mix with crushed flesh of cooked aubergine and add harissa. Try your mix, it should be quite spicy. Form patties from your mix (just see ho big they need to be for your buns) and fry then gently. You can coat them in some cornflour for a crispier outside but it is very optional.
Finally, grill your buns for a minute and assemble the burgers with lettuce leaves, patties and spoonfuls of vegan majo and tomato salsa.
It sounds messy, it eats quite messy too, but so delicious!
Cuisine North African, North American
Serving Size 1 burger
Amount Per Serving
% Daily Value
Total Fat 3 g
Saturated Fat 0.5 g
Unsaturated Fat 2.5 g
Cholesterol 0.1 mg
Sodium 1 mg
Total Carbohydrates 43 g
Dietary Fiber 7 g
Sugars 1 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.