Description
These Eggplant Burgers with Sweet Onions and Smoky Aioli Bliss are a flavorful and hearty vegan alternative to traditional burgers. Roasted eggplant combined with smoky spices, panko breadcrumbs, and a flaxseed binder form juicy patties seared to perfection in a skillet. Sweet caramelized onions with balsamic vinegar and brown sugar add depth and sweetness, while a luscious smoky vegan aioli ties everything together. Served on toasted fluffy vegan buns with fresh arugula and sliced tomatoes, these burgers make a satisfying and delicious plant-based meal.
Ingredients
Scale
Eggplant Patties
- 2 medium Eggplants
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (to mix with flaxseed for flax egg)
Caramelized Onions
- 2 large Onions
- 1 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Brown sugar
Smoky Aioli
- 1 cup Vegan mayonnaise
- 2 cloves Garlic, minced
- 1 tablespoon Lemon juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
To Assemble
- 4 pieces Vegan burger buns
- 1 cup Arugula or lettuce leaves
- 1 cup Sliced tomatoes
Instructions
- Preparation: Preheat your oven to 425°F (220°C) to get it ready for roasting the eggplant. This ensures the eggplant cooks evenly and develops a delicious roasted flavor.
- Roast Eggplant: Slice the eggplants and brush them with olive oil. Then sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 20-25 minutes until soft and slightly caramelized.
- Caramelize Onions: While the eggplant roasts, heat olive oil in a skillet over medium-low heat. Add the sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until they become soft and golden. Add balsamic vinegar and brown sugar and cook for another 5 minutes, allowing the onions to develop a rich sweetness.
- Prepare Smoky Aioli: In a bowl, combine vegan mayonnaise, minced garlic, lemon juice, smoked paprika, and salt. Mix well and refrigerate until ready to serve to let the flavors meld together.
- Make Flax Egg: Mix the ground flaxseed with 5 tablespoons of water and allow it to sit for 5 minutes to thicken. This will act as a vegan binder for the patties.
- Form Patties: Mash the roasted eggplant flesh in a bowl. Stir in the panko breadcrumbs and the flax egg until everything is well combined. Shape the mixture into 4 even patties.
- Cook Patties: Heat a skillet over medium heat. Cook each patty for 3-4 minutes on each side until they are golden brown and cooked through.
- Toast Buns: Lightly toast the vegan burger buns to add a slight crunch and warmth. Spread a generous layer of smoky aioli on both halves of the buns.
- Assemble Burgers: On the bottom bun, place a cooked eggplant patty, then add a spoonful of caramelized onions, a slice of tomato, and a handful of fresh arugula. Top with the other half of the bun.
- Serve: Serve immediately while the patties are warm, paired with your favorite sides or a fresh salad for a complete meal.
Notes
- You can prepare the smoky aioli a day ahead to allow flavors to deepen.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or oat flour.
- If you prefer spicier burgers, add a pinch of cayenne pepper or chili flakes to the eggplant mixture.
- The flax egg can be stored in the fridge for up to 2 days if prepared in advance.
- Leftover patties can be refrigerated and reheated in a skillet to preserve their crispness.
