Curried Eggplant, Lentil, and Quinoa Burgers with Onion-Pepper Relish
- Number of Servings: 6
Ingredients
BURGER:1 large eggplant3/4 cup quinoa flakes1/2 small onion, chopped fine2 cloves garlic cloves, minced or pressed1 cup cooked lentils1 teaspoon curry powder1/2 teaspoon ground cumin1/4 teaspoon ground coriander1/2 teaspoon smoked paprika (spicy or mild)2 teaspoons potato starch, cornstarch, or arrowroot1/2 teaspoon salt (or to taste)1/2 teaspoon agave nectar (or other sweetener)RELISH:1 medium onion, finely diced1 hot pepper (I used red jalapeno), seeded and minced1 teaspoon spicy smoked paprika (or 3/4 tsp. smoked paprika and 1/4 tsp. cayenne pepper)1 tablespoon lemon juice1/4 teaspoon salt
FOR RELISH:Combine all ingredients and allow to stand for 30 minutes for flavors to blend. For hotter relish, add extra cayenne pepper to taste.
Preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-sides down on a baking sheet lined with parchment paper or silicon baking mat. Bake for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (You can do this even several days in advance and store in a covered container in the refrigerator.)
Once the eggplant is cool, discard any liquid that has accumulated and scrape the flesh from the peel. Place the pulp in a food processor and pulse a few times to make a coarse puree. Transfer to a medium-sized bowl and add the remaining ingredients. Mix very well and allow to stand at room temperature for 20 minutes.
Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon baking mat. Heat a large non-stick frying pan over medium-high heat. Once it’s hot, wipe or spray it with a little pan spray or canola oil. Wet your hands and form eggplant mixture into patties about 3 inches wide and 1/2 inch thick. (You can also form the burgers by spooning the mixture into the pan and using the back of a spoon to shape it into patties.) Cook three or four at a time until lightly browned and then carefully flip over and brown the other side. Remove with a spatula and place each burger on the prepared baking sheet. Bake for 15-20 minutes, until burgers are cooked through.
Serve with traditional hamburger condiments or with Spicy Onion-Pepper Relish.
Serving Size: 1 burger
Number of Servings: 6
Recipe submitted by SparkPeople user BROWNEYEDBEAU.
Preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-sides down on a baking sheet lined with parchment paper or silicon baking mat. Bake for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (You can do this even several days in advance and store in a covered container in the refrigerator.)
Once the eggplant is cool, discard any liquid that has accumulated and scrape the flesh from the peel. Place the pulp in a food processor and pulse a few times to make a coarse puree. Transfer to a medium-sized bowl and add the remaining ingredients. Mix very well and allow to stand at room temperature for 20 minutes.
Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon baking mat. Heat a large non-stick frying pan over medium-high heat. Once it’s hot, wipe or spray it with a little pan spray or canola oil. Wet your hands and form eggplant mixture into patties about 3 inches wide and 1/2 inch thick. (You can also form the burgers by spooning the mixture into the pan and using the back of a spoon to shape it into patties.) Cook three or four at a time until lightly browned and then carefully flip over and brown the other side. Remove with a spatula and place each burger on the prepared baking sheet. Bake for 15-20 minutes, until burgers are cooked through.
Serve with traditional hamburger condiments or with Spicy Onion-Pepper Relish.
Serving Size: 1 burger
Number of Servings: 6
Recipe submitted by SparkPeople user BROWNEYEDBEAU.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 298.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.8 g
- Protein: 6.1 g
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