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Velvety Red Eggplant and Mushroom Burger
Plant based burger
Total Time 35 minutes
Ingredients
- 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
Instructions
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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.
Notes
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.
