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Eggplant Burgers

Makes 4 large burgers

Prep Time                                Cooking Time

40 minutes                               4 minutes

(20 minutes is allowing burgers to cool in fridge)


Horseradish Mustard Mayo

  • 1/4 cup mayonnaise

  • 2 tbsps Dijon mustard

  • 2 tbsps horseradish

  • Salt and pepper to taste

Eggplant Burgers

  • 2 medium eggplants (peeled and cubed)

  • 2 tbsps avocado oil (divided)

  • 1 shallot (minced)

  • 1 cup Havarti cheese (shredded)

  • 1 garlic clove (minced)

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 tbsps fresh parsley (finely chopped)

  • 1/2 cup mushrooms (finely chopped)

  • 1 cup Italian flavored bread crumbs



  • 4 multigrain ciabatta buns

  • Sliced tomatoes

  • Baby kale or spinach leaves

  • Sliced avocado

  • Alfalfa sprouts

  • Horseradish mustard mayonnaise (recipe above)

  • Sliced Havarti cheese



  1. In a large skillet, heat 1 tbsp of avocado oil over medium-high heat and add the eggplant cubes; cook until they are very soft and browned (approx.15 minutes)

  2. Transfer the eggplant into a large bowl and mash until there are no whole pieces left (I use a blender)

  3. Add cheese, shallot, garlic, salt, pepper, mushrooms, parsley and bread crumbs

  4. Mix with hands

  5. Put the eggplant mixture into the fridge for 20 minutes

  6. Form your burgers like a normal hamburger (roll into a ball and then flatten)

  7. Heat 1 tbsp of avocado oil over medium-high heat

  8. Once hot add the burgers to the pan. Let cook until browned and you can lift burger with a spatula without breaking it, then flip and cook other side

  9. Dress your bun with kale, tomatoes, avocado, alfalfa sprouts, cheese and dressing.


This is great as a full on burger or you can skip the bread and eat it on its own.

For left overs: cut burgers into small pieces and add to a salad.

Credit:  I was inspired to make this burger from the following website, which makes this burger gluten free!

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