I have spoken in the past about how I rarely eat meat as in maybe once every two weeks. As a child growing up, my mom served chicken or some form of protein for dinner, otherwise my father wouldn’t consider it a meal. Entering my twenties, faced with buying my own groceries, I saw firsthand how dang expensive food was. It was then I made the decision to reduce the cost by replacing meat with legumes, like black beans or lentils.
I was surprised to find out how filling this new form of protein was and started to experiment with different recipes. As my skills in the kitchen grew as did my confidence, which brings us to today. I have arsenal of vegetarian dishes under my belt, but the one I circle back to again and again is the veggie burger.
I love how they can be easily modified, depending on what’s in your fridge or whats in season. When I made my rounds at the farmers market this weekend, I picked up a huge bag of eggplant – 3 dollars for a pound. Yes please!
This Roasted Red Pepper Eggplant Burger starts off with a puree of roasted eggplant, pinto beans, spices, and hummus. Then, you fold in the quinoa. It’s quite simple and easy enough to bust out on a weekday, especially if you roast the eggplant beforehand.
You pat the mixture into four patties and fry in a saucepan until golden brown. Top with works – hot sauce, avocado, spinach, a runny egg, I can go on. The best part is that these burgers don’t crumble in your hand and keep their shape. They also have a smoky sweetness that is hard to resist. Enjoy!
If you decide to take a chance on this Roasted Red Pepper Eggplant Burger, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 eggplant, sliced into 1 inch thick circles
- 1 15 oz. can pinto beans, drained and rinsed
- 3 tablespoons roasted red pepper hummus
- 1 teaspoon garlic, minced
- ½ teaspoon yellow mustard
- 1 teaspoon cumin
- ½ tablespoon dried basil
- 1 tablespoon lemon juice
- 1 cup cooked quinoa
- Salt to taste
- Pre-heat oven to 400 degrees F.
- Brush eggplant rounds with olive oil and roast for 15 minutes, or until tender. Place in a food processor, along with all the other ingredients except for the quinoa. In five second increments blend, until a chunky past forms. Fold in quinoa. Add salt to your liking - I prefer 1 teaspoon and then work my way up.
- Form the eggplant and quinoa mixture into 4 patties.
- Heat olive oil in skill over medium heat. Cook patties in the hot oil until heated through and golden brown, about 4 minutes per side. Serve on a toasted bun.