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Plant-based proteins are more than a trend, they are delicious and beneficial for our health;which is why you have to try this exquisite velvety red eggplant and mushroom burger. You will not only delight your taste buds and give your meal color, but you will be loaded with vitamins and minerals from the eggplant, mushrooms, and beets. A BOOM of antioxidants that will fill you with energy and vitality, as well as strengthen your immune system. Bonus: it will also delay cellular damage protecting your long-term health!
The vivid and attractive color of this velvety red eggplant and mushroom burger recipe makes this meal super alluring to children, making it a very useful way to include these types of nutrients through one of their favorite meals! On top of all this, when made with Quinoa flour it’s gluten-free!
Velvety Red Eggplant and Mushroom Burger
Plant based burger
- 1 onion
- 1 peeled and shredded raw beetroot
- 9 whole mushrooms
- 1 eggplant
- 110 g Quinoa flour
- 1 egg
- 50 g Feta cheese
- Black pepper to taste
- Butter to taste
- 2 lettuce leaves
- 1/2 red onion cut into strips
For the sauce
- 2 tbsp fresh cream cheese
- 1 tbsp diced fresh parsley
- 1/2 cup natural Greek yogurt
- 1/2 a clove of garlic
Peel and dice the eggplants. Add salt and drain the liquid released. To do this, you can place it in a drainer with a plate on top to easily drain.
Wash and chop the mushrooms and then set them aside.
Sauté the onion in olive oil or butter, and add the eggplant and mushrooms.
Set aside a small portion of the eggplant and mushrooms for later.
Place the beets, mushrooms, eggplant, egg, quinoa flour, and crumbled feta cheese in a blender or food processor.
When you get a uniform mixture, season with salt and pepper to taste. When ready, add the extra eggplant and mushrooms that you had set aside until the mixture is textured similar to ground beef.
Now, shape the hamburgers into the size you want and cook the min a pan with a little butter. You can also cook them in the oven by placing the hamburgers on a tray with wax paper.
Start to prepare the yogurt sauce. Mix the yogurt with the fresh cream cheese, the minced garlic, and the parsley. If the yogurt is more acidic, you can reduce or cut out the amount of fresh cream cheese you use.
Once the patty of the eggplant and beet burgers is ready, put it on a paper towel before assembling your burger. Choose a bread without wheat flour, and assemble the patty with the lettuce, onion, yogurt sauce, and the ingredients you like.
You will have more or less hamburgers depending on the size you make each patty. If you make them small (like mini burgers), you can make up to 15. If they are slightly larger, you will have about 8 eggplant and mushroom burgers ready.
To make your burger as healthy as possible, try making your own homemade bread. You’re bound to succeed with any of these recipes.
Pan Gluten-Free, Low Carb Tumeric and Seed Bread
Cheese lovers: Oregano and Cheese Bread
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