I confess that lately, I have reduced my daily calorie intake because my metabolism is slowing down with age, and staying in shape has become a very challenging task! The recipes I propose here on the blog are all very healthy, but unfortunately, healthy doesn’t often go hand in hand with dietary, so while browsing the web for inspiration, I came across these super-cheesy burgers that seem like meat but are actually made of eggplants! Moreover, they are egg-free and flour-free, a godsend for my purposes! I immediately wanted to replicate them, making some slight modifications to the original recipe, which, however, does not substantially change the final result. First, the type of cooking, obviously in my case in the oven, but if you prefer, you can cook these delicious burgers in a pan or air fryer! And then the addition of oats, an important source of proteins and essential amino acids, which I believe gives flavor, firmness, and character to the mix! They will be perfect for your quick lunches or dinners, a light and low-calorie vegetarian-style main course to enjoy paired with a fresh seasonal salad or whatever you desire!
Source: [Giuseppehealthy]
If you like fake burgers in vegetarian or vegan style, you might also be interested in these ideas:
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6 small burgers or 3 large ones
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients:
- 1 black oval eggplant (medium)
- 1/2 cup water
- 1.75 oz mozzarella (or other string cheese)
- 1.5 oz breadcrumbs (about 4 tablespoons)
- 1 oz Grana Padano cheese, grated (about 3 tablespoons)
- 2 tablespoons rolled oats
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
- 1 Cutting board
- 1 Knife
- 2 Small bowls
- 1 Kitchen towel
- 1 Pan
Steps:
Start by washing and trimming the eggplant, then cut it into slices about 3/4-inch thick on a cutting board (fig. 1).
Cut each slice into cubes (fig. 2), add a pinch of salt, and let rest for 20′ (fig. 3).
After this time, transfer the cubed eggplant into a clean kitchen towel and squeeze well to remove all the water (fig. 4 and 5).
In a non-stick pan, brown the garlic clove with two tablespoons of oil and two tablespoons of hot water, then add the cubed eggplant and the rest of the hot water (fig. 6). Cook covered for about 12-14′ or until they appear soft enough, then turn off the heat, adjust with salt and pepper (fig. 7).
Once cooled, transfer the cubed eggplant to a bowl along with the breadcrumbs, Grana Padano, and rolled oats (fig. 8). Finish with a generous sprinkle of finely chopped parsley and mint (fig. 9).
Mix everything until you get a soft but compact dough (fig. 10). If necessary, add more cheese and breadcrumbs, then take a portion of the mixture at a time and form the burgers, creating an indentation in the center (fig. 11).
Place some diced mozzarella previously well-drained in the indentation and close the mixture over it (fig. 12). Transfer your burgers onto a baking sheet lined with parchment paper and drizzle the surface with a little oil (fig. 13).
Bake in a preheated oven at 392°F for 15′, then flip them and continue cooking for another 5′-8′.
Turn off the oven, let them cool slightly, and serve them with a fresh seasonal salad.
And voilà… your eggplant burgers are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 In the unlikely event that these burgers are left over, you can store them in the fridge for
Tips and Suggestions
📣 These burgers are similar to eggplant meatballs but egg-free. They are excellent for those who want to reduce the consumption of eggs in their diet, but it is good to know that in reality, the egg makes these burgers more compact and easier to cook, especially if you choose to cook them in a pan.
