Farmhouse Veggie Burger

Name: Farmhouse Veggie Burger
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 burgers, 4-6 serving(s)
Ingredients: 2 whole eggplants, peeled and 1 inch diced; 2 scallions, chopped; 1 tablespoon minced parsley; 1 cup shredded medium cheddar cheese; 1 cup breadcrumbs

Submitted by Erin R.

"From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate.""

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Ready In:: 40mins
Ingredients:: 5
Yields:: 4 burgers
Serves:: 4-6

ingredients

2 whole eggplants, peeled and 1 inch diced
2 scallions, chopped
1 tablespoon minced parsley
1 cup shredded medium cheddar cheese
1 cup breadcrumbs

directions

Sauté eggplant on low heat till grey and very soft.
Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
Form into 4 equal patties about an inch thick.
In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
**Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!