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Real Recipes From Real Home Cooks ®

best eggplant and mushroom veggie burgers

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Piled high with tasty ingredients, these burgers surprise you and your taste buds!

►
yield 4 serving(s)
prep time 1 Hr
cook time 7 Min
method Stove Top

Ingredients For best eggplant and mushroom veggie burgers

  • 1 lg
    eggplant, washed, ends discarded and sliced to 3/4-inch thick
  • 3 Tbsp
    ground Himalayan pink salt, or as needed, and divided
  • 1/2 c
    unbleached all-purpose flour
  • 1 Tbsp
    Herbes de Provence
  • 1/2 tsp
    smoked paprika
  • 2 lg
    free-range eggs, beaten
  • 1 c
    panko breadcrumbs, half ground
  • 1/4 c
    butter, or as needed, and divided
  • 4 lg
    hamburger buns
  • 4 to 5 lg
    mushrooms, washed and sliced
  • 1/2 tsp
    freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1 lg
    clove garlic, pressed
  • 1/2 c
    canola oil
  • 1 c
    Louisiana-style rémoulade sauce
  • 4 slice
    havarti or Swiss cheese
  • 4 slice
    tomatoes
  • 1/3 lg
    red onion, sliced, plus 4 rings
  • 4
    leaves Boston or iceberg lettuce

How To Make best eggplant and mushroom veggie burgers

  • 1
    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.
  • 2
    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 out the paper towels if needed.
  • 3
    Prepare the breading station. In the first shallow dish, add flour, Herbes de Provence and smoked paprika; whisk to blend.
  • 4
    In the second shallow dish, add the beaten eggs.
  • 5
    In the third dish, add the breadcrumbs.
  • 6
    Transfer to the beaten eggs; coat well and hold up to drip off any excess egg.
  • 7
    Coat slice in breadcrumbs and place on a large plate; set aside while doing the others.
  • 8
    Spread butter on bottoms and tops of hamburger buns and place them on a large baking sheet; set aside.
  • 9
    Set the broiler on low.
  • 10
    Transfer the buttered buns under the broiler and grill until golden brown, about 10 to 12 minutes. Remove from the heat and set aside.
  • 11
    In a small skillet over medium heat, add 2 tablespoons butter. Once sizzling, add mushrooms and toss to coat before seasoning with salt and black pepper. Cook for 4 to 5 minutes, stirring often.
  • 12
    Add pressed garlic and sauté for 30 seconds. Transfer the mixture to a bowl and set aside.
  • 13
    In a large skillet over medium-high heat, add the canola oil. When it starts shimmering, place in the coated eggplant slices and fry until browned, about 2 and a half minutes. Flip them and do the same with the other side.
  • 14
    Transfer to a cutting board lined with paper towels to absorb any excess fat.
  • 15
    To assemble the burgers, spread the rémoulade sauce on the top and bottom of the grilled buns. Place the eggplant on the bottom buns, followed by the cheese, mushroom mixture, tomato slices, and onion rings plus more onion pieces in the middle, and lettuce. Place on the top buns and serve immediately.
  • 16
    To view these meatless burgers on YouTube, click on this link ➡ https://clubfoody.com/cf-recipes/best-eggplant-mushroom-veggie-burgers/
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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