Eggplant is bland and boring, and it needs a good amount of flavoring to make it delectable. Our eggplant chutney
is made with smoked spices and eggplant. It gives a nice smokey flavor to this burger. Roasting of eggplant along with spices provides more flavor to the eggplant, resulting in a delicious burger.
I am using Impossible burger
as a filler in this recipe. You can use any brand of burger patty or make your own. One thing you must know is that Impossible/Beyond burgers are not healthy. They are a treat, so do not get fooled by them. They contain an excess amount of sodium and fat, so use it as a treat and not as a healthy ingredient, and you should be good.
3 Tablespoons olive oil
4 Eggplant slices, each two centimeters thick
2 eggs, beaten
2 cups bread crumbs
4 Impossible burger patties, thawed
4 burger buns, preferably Martin's
4 cheese slices (cheddar or swiss or provolone)
4 teaspoons mayonnaise
4 lettuce pieces OR arugula
In a medium-size bowl, beat eggs. Dip eggplant pieces in it and then dip in panko bread crumbs. Set aside.
In a fry-pan over medium heat, heat half the oil. Fry eggplant pieces for 2 minutes on each side. Remove and set aside.
Dry-wipe the pan and add some oil, swirl. Place burger patties and cook for 2 minutes on each side. Remove, place one slice of cheese on each of the burgers, and set aside.
Place burger buns (in batches) on the frying pan and warm them up.
Now, it is time to put burgers together.
Apply one teaspoon of eggplant chutney to the bottoms of all 4 burgers.
Apply one teaspoon of mayonnaise to the top of all 4 burgers.
Place a piece of lettuce wrap, burger patty, and one eggplant slice on the bottom of each burger, and then cover with the top piece of the burger. Serve.
Note: Plant based burger patties are not as healthy as you think, check out our article by clicking here.