Messy Eggplant Burger
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
For the sauce:
  • ½ cup vegan mayonnaise
  • 1 Tbsp dijon mustard
  • 2 Tbsp beet horseradish (red horseradish or just normal horseradish if you can't fin this one)
  • salt & pepper to taste
For the burger:
  • 4 burger buns (gluten free)
  • 2 Tbsp oil
  • 1 large eggplant, diced
  • 1 cup onion, diced
  • 1 cup vegan cheese shreds
  • 1 Tbsp minced garlic
  • 1 Tbsp chopped parsley
  • 1 cup breadcrumbs
  • salt & pepper to taste
For the toppings:
  • 1 cup red onion, sliced
  • 2 Tbsp maple syrup
  • lettuce
  • tomatoes
  1. For the sauce, mix all ingredients together in a small bowl and refrigerate.
  2. Heat 1 Tbsp of oil in a large sized frying pan and add the eggplant cubes. Cook until soft. Place in a medium sized bowl and mash until you have a soft paste (alternatively put in a blender for 1-2 minutes). Add the onion, vegan cheese, garlic, parsley and breadcrumbs. Add salt & pepper according to your taste. Refrigerate for 15 minutes.
  3. Wet your hands and form 4 equal patties from the eggplant mixture.
  4. Heat 1 Tbsp of oil in a medium sized frying pan and place the eggplant patties inside. Cook on each side until crispy and golden brown.
  5. Cut the burger buns into half and place in the oven for 5 minutes at 100°C.
  6. For the toppings, place onions and agave syrup into the same frying pan used for the patties. Cook for a few minutes until caramelised.
  7. Take the buns out of the oven. Place the sauce on the inner sides of each bun. Add lettuce, tomato slices, the eggplant patty and caramelised onions on top. Put some napkins on the side and enjoy, it's gonna be messy!
Recipe by The Tasty K at