eggplant & mushroom black bean burgers.

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Last weekend I had the BEST veggie burger I’ve ever had.  It was made of cremini mushrooms, topped with gruyere, crispy onions and arugula.  I wanted to try and recreate something like it, so here we have an eggplant & mushroom black bean burger.  I love eggplant, and happened to have one in my fridge.  So I picked up some mushrooms, added some black beans and I had myself an amazing lunch!



  • 1 large eggplant, diced
  • 2 8oz containers sliced baby bella mushrooms
  • 1 can black beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 Tablespoon onion powder
  • 1 Tablespoon dried basil leaves
  • 2 teaspoons paprika
  • salt & pepper
  • olive oil
  • 1/4 cup dry white wine
  • 1 cup whole wheat bread crumbs
  • 1 egg
  • burger buns
  • micro greens OR arugula
  • gouda cheese, or whichever kind you prefer



  1. In a large skillet on medium-high heat, drizzle about 2 Tablespoons olive oil.
  2. Add eggplant, mushrooms and garlic.
  3. Once garlic cooks down a bit (about 5 minutes), add onion powder, basil leaves, paprika, salt and pepper.
  4. Cook for about 15 minute until eggplant and mushrooms are tender.
  5. Add white wine to deglaze the pan and cook for another 2-3 minutes.
  6. Line a large bowl with a towel or paper towels and add the mushroom and eggplant mixture on top of the towel.
  7. Squeeze as much moisture as you can out of the mixture – this will help the burgers stay together – if you need to, replace paper towels and repeat.
  8. Once you squeeze out as much moisture as you can, place the mixture into a food processor.
  9. Pulse until the mixture still has small chunks, not too smooth.
  10. Transfer to a bowl and add bread crumbs and egg – mix until combined.
  11. Add black beans and with a potato masher or fork, mash the beans until most of them are blended in with the eggplant and mushroom mixture – doesn’t have to be perfect.
  12. In a large skillet, add about 2 more Tablespoons of olive oil.
  13. Form patties about 1 inch thick and place on the skillet.
  14. Cook for about 5 minutes on each side until golden brown.
  15. Top with cheese and cover until cheese is melted.
  16. Transfer to a toasted bun and add micro greens.
  17. Enjoy!



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