Eggplant & Mushroom Veggie Burgers
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I never dated a vegetarian or vegan and wouldn’t be able to… same with David. Many times, we both agree that it would be impossible to do so. We totally respect people’s choices but when it comes to food, my husband and I are true carnivores 🐂🐓🐖!
 
We have a friend in our circle that is vegetarian… boy, it’s tough sometimes to figure out 🤔 the main course. I have many vegetarian and vegan appetizers but not so much when it comes to the entrée. That is when I have to step outside my comfort zone and create something more “vegetarian”.
 
With BBQ season 🔥 in full swing, you might wonder what to make and here is the perfect tasty solution for them. It’s the Best Eggplant & Mushroom Veggie Burgers! David and I are carnivores and we love them! From the nuttiness of the eggplant and the earthiness of the mushrooms, these are outstanding!
 
It’s not like I have no vegetarian or vegan recipes… I do 😉. I think of my Cauliflower Fried Rice, Caponata, Aloo Gobi, Samosas, Beluga Black Lentil Salad, Sesame Snaps, Vietnamese Summer Rolls, Tabbouleh, Spanish Gazpacho, Breakfast Quinoa Cereal with Mixed Berries, and many more.
 
They’re the Best Eggplant & Mushroom Veggie Burgers for a reason… they’re AMAZING! Both, tops and bottoms of the hamburger buns are topped with my homemade Louisiana-Style Rémoulade Sauce before placing a nice golden fried slice of eggplant 🍆, then some cheese followed by the sautéed mushrooms.
 
We can stop right there but nooo, let’s make them even better…
A slice of tomato 🍅 goes right on top. I like placing a raw onion ring and fill the center of it with chopped onions and last but not least, lettuce… either Boston or iceberg, your choice! Depending on how I feel, sometimes I add some avocado to the burgers.
 
Just a quick tip…
When using raw onions 🧅 in a recipe, there’s a way to mellow out the flavor. Simply soak the amount you need in very cold water or even in ice water. Leave them there for at least 10 minutes, stirring a couple times, making sure they’re submerged. Drain well and proceed with your recipe.
 
Being meat eaters, both David and I were pleasantly surprised by how good they were! These Best Eggplant & Mushroom Veggie Burgers 🍔 are certainly a must try for the season. Piled high with tasty ingredients, these burgers will surprise you and your taste buds!
Bon Appétit! 🍽
 
Here are several more vegan & vegetarian recipes for you to try 😀
Avocado Sweet Pea Toast
Best Foolproof Cauliflower Pizza Dough
Healthy Lentil Soup
Baked Autumn Veggighetti
Pisto Manchego
Easy Falafel
Easy Baba Ghanoush
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Eggplant & Mushroom Veggie Burgers

Best Eggplant & Mushroom Veggie Burgers

These Best Eggplant & Mushroom Veggie Burgers are amazing! Piled high with tasty ingredients, they'll surprise you and your taste buds!
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Servings 4 burgers

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Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 30 minutes

Ingredients
  

  • 1 large eggplant, washed, ends discarded and sliced to 3/4-inch thick
  • 3 tbsp. ground Himalayan pink salt, or as needed and divided
  • 1/2 cup unbleached all-purpose flour
  • 1 tbsp. Herbes de Provence see Recipe
  • 1/2 tsp. smoked paprika
  • 2 large free-range eggs, beaten
  • 1 cup panko breadcrumbs, half ground
  • 4 large hamburger buns see Recipe
  • 1/4 cup butter, or as needed and divided
  • 4 to 5 large mushrooms, washed and sliced
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1 large clove garlic, pressed
  • 1/2 cup canola oil tips & tricks
  • 1 cup Louisiana-style Rémoulade sauce see Recipe
  • 4 slices Havarti cheese (substitute Swiss cheese)
  • 4 slices tomatoes
  • 1/3 large red onion, sliced + 4 rings
  • 4 leaves Boston lettuce (substitute iceberg)

Directions
 

  • Cover eggplant slices on both sides with ground sea salt and place them in a colander, standing up on their sides; let them drain for 30 minutes.
  • Rinse them under cold water to remove salt and place them on a cutting board lined with paper towels to absorb any excess water. Pat the tops dry – change paper if needed.
  • Prepare the breading station...
    In the first shallow dish, add flour, Herbes de Provence and smoked paprika; whisk to blend.
  • In the second shallow dish, add beaten eggs.
  • In the third dish, add breadcrumbs.
  • Working with one at a time, coat an eggplant slice in the flour mixture, shaking off any excess flour.
  • Transfer to the beaten eggs; coat well and hold up to drip off any excess egg.
  • Coat slice in breadcrumbs and place on a large plate; set aside while doing the others.
  • Spread butter on bottoms and tops of hamburger buns and place them on a large baking sheet; set aside.
  • Set the broiler on low.
  • Transfer the buttered buns under the broiler and grill until golden brown, about 10 to 12 minutes. Remove from the heat and set aside.
  • In a small skillet over medium heat, add 2 tablespoons of butter. When sizzles, add mushrooms and toss to coat before seasoning with salt and black pepper. Cook for 4 to 5 minutes, stirring often.
  • Add pressed garlic and sauté for 30 seconds. Transfer the mixture to a bowl and set aside.
  • In a large skillet over medium-high heat, add canola oil. When it starts shimmering, place coated eggplant slices and fry until browned, about 2:30 minutes. Flip them and do the same with the other side.
  • Transfer them to a cutting board lined with paper towels to absorb any excess fat.
  • To assemble the burgers…
    Spread rémoulade sauce on top and bottom of the grilled buns. Place eggplants on bottom buns, followed by cheese, mushroom mixture, tomato slices, onion rings plus more onion pieces in the middle, and lettuce. Place top buns and serve immediately.

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