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!
Recipe:
- 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
Instructions:
- In a large skillet on medium-high heat, drizzle about 2 Tablespoons olive oil.
- Add eggplant, mushrooms and garlic.
- Once garlic cooks down a bit (about 5 minutes), add onion powder, basil leaves, paprika, salt and pepper.
- Cook for about 15 minute until eggplant and mushrooms are tender.
- Add white wine to deglaze the pan and cook for another 2-3 minutes.
- Line a large bowl with a towel or paper towels and add the mushroom and eggplant mixture on top of the towel.
- 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.
- Once you squeeze out as much moisture as you can, place the mixture into a food processor.
- Pulse until the mixture still has small chunks, not too smooth.
- Transfer to a bowl and add bread crumbs and egg – mix until combined.
- 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.
- In a large skillet, add about 2 more Tablespoons of olive oil.
- Form patties about 1 inch thick and place on the skillet.
- Cook for about 5 minutes on each side until golden brown.
- Top with cheese and cover until cheese is melted.
- Transfer to a toasted bun and add micro greens.
- Enjoy!