Chipotle Eggplant Veggie Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 tbsp olive oil4 ½ cups eggplant (about 1 large) cubed3 cups zucchini (1 medium) cubed1 cup mushrooms5 cloves garlic minced4 dried chipotle peppers1 cup bread crumbs½ cup almonds4 eggs
This makes 13 veggie burgers (1/2 cup of mix per burger).
Cut tops off of chipotle peppers. Place in bowl, and cover with boiling water. Set aside.
Cube eggplant. Place cubes in colander and cover with 3 pinches of salt, ensuring that all cubes are touched by salt (this helps draw out the bitterness). Set in sink.
Cube zucchini.
Mince garlic.
Chop mushrooms into in food processor or mini chopper.
Heat olive oil in pan on stovetop.
Once hot, add garlic and minced chipotle pepper. Sauté for 1-2 minutes.
Rinse eggplant, and mince in processor with zucchini and mushrooms.
Add veggie mixture and black beans to the garlic and chipotle.
Sauté on low heat for 10-20 minutes.
Meanwhile, chop the almonds.
Remove the veggie mixture from heat. Place in large bowl, and mix in eggs and almonds. Mix well.
Place ½ cup of mixture into a ½ cup measuring cup. Gently turn over measuring cup onto heated skillet over low-medium heat (the measuring cup helps the mixture retain its shape).
Heat first side for 10-15 minutes, then flip and heat the other side for 10-15 minutes.
Remove from heat---enjoy!
If you want to freeze some of them for later, just put the 1/2 cup of mixture on a baking sheet, and freeze. Once they are frozen, remove from the baking sheet and put in ziplock for storage. They can go from frozen to cooked with no thaw (in fact they stay together better that way).
Number of Servings: 1
Recipe submitted by SparkPeople user SONGBUDDHA.
Cut tops off of chipotle peppers. Place in bowl, and cover with boiling water. Set aside.
Cube eggplant. Place cubes in colander and cover with 3 pinches of salt, ensuring that all cubes are touched by salt (this helps draw out the bitterness). Set in sink.
Cube zucchini.
Mince garlic.
Chop mushrooms into in food processor or mini chopper.
Heat olive oil in pan on stovetop.
Once hot, add garlic and minced chipotle pepper. Sauté for 1-2 minutes.
Rinse eggplant, and mince in processor with zucchini and mushrooms.
Add veggie mixture and black beans to the garlic and chipotle.
Sauté on low heat for 10-20 minutes.
Meanwhile, chop the almonds.
Remove the veggie mixture from heat. Place in large bowl, and mix in eggs and almonds. Mix well.
Place ½ cup of mixture into a ½ cup measuring cup. Gently turn over measuring cup onto heated skillet over low-medium heat (the measuring cup helps the mixture retain its shape).
Heat first side for 10-15 minutes, then flip and heat the other side for 10-15 minutes.
Remove from heat---enjoy!
If you want to freeze some of them for later, just put the 1/2 cup of mixture on a baking sheet, and freeze. Once they are frozen, remove from the baking sheet and put in ziplock for storage. They can go from frozen to cooked with no thaw (in fact they stay together better that way).
Number of Servings: 1
Recipe submitted by SparkPeople user SONGBUDDHA.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 5.3 g
- Cholesterol: 56.1 mg
- Sodium: 169.9 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.2 g
- Protein: 5.5 g
Member Reviews