Curried Eggplant & Lentil Burgers

Curried Eggplant & Lentil Burgers are some of the best veggie burgers I've ever tasted (and I've made quite a few!). The burgers were adapted from a recipe posted on Blog.FatFreeVegan.com and are composed of a delightful mixture of roasted eggplant, lentils, and spices.


Curried Eggplant & Lentil Burgers
Gluten Free
Makes 6 Burgers

Ingredients:
1 large eggplant
3/4 cup quinoa flakes
2 cloves garlic cloves, minced
1 cup canned lentils
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon ground paprika
1/2 teaspoon chili powder
2 teaspoons gluten free cornstarch
1/2 teaspoon salt (or to taste)
1/2 teaspoon agave nectar (or honey)

Optional Toppings:
Tomato Slices
Dijon Mustard
Lettuce, for topping or wrapping
Gluten Free Bread or Buns
Any Other Preferred Burger Condiments

1. Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

2. Cut off the eggplant stem then cut it in half lengthwise. Spray eggplant flesh with nonstick spray and season with salt. Place eggplant flesh side down on a baking sheet.

3. Bake for 25 minutes or until the eggplant is completely tender when poked with a fork. Transfer to a plate and allow eggplant to cool completely.* Leave oven on at 425 degrees.

4. Once the eggplant is cool, scoop out the flesh into a food processor. Pulse eggplant a few times until it forms a coarse puree then transfer mixture to a large mixing bowl.

5. Add in remaining ingredients- quinoa flakes, garlic, lentils, spices (curry powder, cumin, coriander, paprika,chili powder), cornstarch, salt, and agave. Stir until ingredients are well combined, then allow to stand at room temperature for 20 minutes.

6.  Line a large baking sheet with parchment paper and set aside. Spray a large non-stick  with nonstick spray and heat to medium-high.

7. Use a 1/3 measuring cup to scoop out eggplant mixture, then use your hands to form into a flat patty   about 3-inches wide* and add to hot skillet. Continue scooping out eggplant 1/3 cup at a time and adding patties to pan (You should end up with 6 patties). If your pan isn't large enough to hold all the patties, you can cook them in batches.

8.  Cook eggplant burgers for 3-4 minutes or until lightly browned on the bottom and then carefully flip and cook on the other side until browned, 3-4 more minutes.

9. Use a spatula to transfer burgers to prepared baking sheet. Bake for 15-20 minutes, or until burgers are slightly crisp and cooked through.

10. Plate burgers and top with any desired toppings.

Nutrition Information--approximately 125 calories per burger (with no toppings)

Make Ahead Options--

-You can roast eggplant a few days ahead of time (Stop after step #3 and turn oven off) and then simply store in a covered container in the refrigerator until ready to use.

- You can also form the eggplant patties ahead of time, and place in a parchment lined tupperware container. (Stop after Step 7 and place formed patties in container instead of skillet). Store burgers in the refrigerator until ready to use (up to 5 days). Once ready to cook, let sit at room temperature for 5 minutes, then continue with cooking process (sear in skillet, then bake).