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Eggplant Burger with Caramelized Onions and Smoky Aioli

A delightful twist on a typical burger featuring crispy eggplant patties, sweet caramelized onions, and smoky aioli, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Eggplant Patties
  • 2 medium eggplants, sliced into thick, 1/2-inch rounds Look for firm, fresh eggplants with rich purple skin.
  • 1/4 cup olive oil For brushing and enhancing flavors.
  • 1 teaspoon smoked paprika For seasoning.
  • 1 teaspoon garlic powder For seasoning.
  • 1/2 teaspoon cumin For seasoning.
  • to taste salt and pepper For seasoning.
  • 1 1/4 cups panko breadcrumbs Adds crunch to the patties.
  • 2 tablespoons ground flaxseed Mixed with water to create a vegan flax egg.
  • 5 tablespoons water To mix with flaxseed for a vegan flax egg.
For the Caramelized Onions
  • 2 large onions, sliced thinly Sweet onions are ideal.
  • 2 tablespoons olive oil For cooking onions.
  • 1 tablespoon balsamic vinegar To enhance sweetness.
  • 1 teaspoon brown sugar To aid in caramelization.
For the Smoky Aioli
  • 1/2 cup vegan mayonnaise Base for the aioli.
  • 2 cloves minced garlic For flavor.
  • 1 teaspoon lemon juice For acidity.
  • 1/2 teaspoon smoked paprika For a smoky flavor.
  • to taste salt For seasoning.
For Assembly
  • 4 pieces vegan burger buns For serving.
  • to taste arugula or leafy lettuce For added freshness.
  • to taste sliced tomatoes For topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Brush the eggplant slices with olive oil and season with smoked paprika, garlic powder, cumin, salt, and pepper.
  3. Place the seasoned eggplant slices on a baking sheet and roast for about 20-25 minutes, flipping halfway.
Caramelizing the Onions
  1. In a pan over medium-low heat, heat two tablespoons of olive oil.
  2. Add the sliced onions and cook for approximately 25-30 minutes, stirring occasionally, until golden brown.
  3. Stir in balsamic vinegar and brown sugar, cooking for an additional five minutes.
Making the Aioli
  1. In a bowl, combine vegan mayonnaise, minced garlic, lemon juice, smoked paprika, and salt. Stir well and refrigerate.
Preparing the Patties
  1. Mix ground flaxseed and water in a bowl for the flax egg and let sit for five minutes.
  2. Mash the roasted eggplant in a bowl, then mix in panko breadcrumbs and flax egg.
  3. Form the mixture into four patties.
Cooking the Patties
  1. Heat a skillet over medium heat and add a drizzle of oil.
  2. Cook patties for about 3-4 minutes on each side until golden and crispy.
Assembling the Burger
  1. Toast the vegan burger buns.
  2. Spread smoky aioli on both halves of the buns.
  3. On the bottom half, place an eggplant patty, followed by caramelized onions, sliced tomato, and arugula or lettuce.
  4. Cap it off with the top half of the bun.

Notes

For maximum flavor, let sliced eggplant sit with salt for 20 minutes before roasting. When caramelizing onions, cook slowly for sweetness. Adjust aioli with herbs or spices as desired.