Steps

• First slice the eggplant and then cut the slices into small cubes

• Drizzle the cubes with oil and place them in an air fryer, setting the temperature to 365°F for 15 min (once cooked, set aside)

• Heat a non-stick pan with olive oil and add the frozen mushrooms. Add salt and cook over medium heat for about 15 min until the mushrooms release their liquid, which will be useful later. If you prefer, you can add a clove of garlic while cooking

• Cut the potatoes into wedges, drizzle with oil, and place them in the air fryer, cooking them with an initial cycle at 320°F for 15 min and a second cycle at 365°F for 15 min (during the cycles, remove the basket several times to stir the potatoes)

• In a bowl, place the ground meat and add the eggplant cubes, Parmesan, salt, and chives. Add a dash of oil and mix everything to form the burger mixture

• Shape the patties using a mold and place them on a plate before cooking

• Put the cooked mushrooms with all their cooking liquid in a beaker and blend with an immersion blender. Add a cup of water if the mushroom liquid is insufficient

• Cook the burgers in a non-stick pan and get ready for plating

• On a plate, lay a bed of mushroom cream, place the burger on top, and as a side, add the cooked potato wedges. Finally, add some pepper and chives