Eggplant Fritter Burgers with Sriracha Chili Mayo

Want a healthy burger that is vegetarian, chock full of vegetables, good for you and delicious?  Look no further than these eggplant fritter burgers.  And, with my current obsession for Sriracha Chili sauce, adding some Sriracha spiked mayonnaise puts this dish over-the-top amazing.

The fritters are very easy to make and, after you finish the one hour eggplant roasting time, are pretty quick to pull together.  I tend to roast the eggplant in the morning while the weather is still cool and then assemble the fritters later in the day.  A few pulses in the food processor, quick pan frying and dinner is served. Enjoy!

Eggplant Fritter Burgers with Sriracha Chili Mayo
makes 6 large patties or 12 mini burgers)

2-3 small eggplants (about 2 1/2 lbs total)
Extra virgin olive oil
3 small carrots, cut into large pieces
3 green onions, white and green parts, chopped
2 tbsp basil leaves
2 tbsp italian flat parsley leaves
2 tbsp mint leaves
1 cup panko crumbs (i prefer whole wheat)
1 egg
pinch red pepper flakes
1/2 tsp smoked paprika
sea salt
freshly ground black pepper
extra virgin olive oil
hamburger buns (i prefer whole wheat with this dish)
fresh kale or bok choy leaves
1/2 cup mayonnaise (your favorite brand or vegan or homemade)
1-2 tsp sriracha chili sauce

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.  Slice eggplant in half lengthwise.  Drizzle with olive oil, 3 passes with bottle.  Sprinkle with sea salt and pepper.  Roast in preheated oven for 1 hour.  Remove from oven and allow to cool enough to handle.

Add carrots, onion, basil, parsley and mint leaves to bowl of food processor.  Pulse until smooth but with a bit of texture. Scoop eggplant flesh from skin and add to processor.  Add panko, egg, red pepper flakes, paprika and pinch each salt and pepper to processor and pulse until combined.  Let rest for minimum 1 hour. (can be covered and refrigerated for up to 8 hours)

Heat large skillet over medium high heat until hot.  Add 2 tbsp olive oil.  Scoop hamburger sized portions of eggplant mixture and mound into pan (i use an ice cream scoop).  Flatten mounds to form patties.  Pan fry each patty 3-4 minutes per side, or until golden brown.  Remove from pan and place on paper towel lined plate to drain.

Meanwhile toast or broil buns.  Combine the mayo with Sriracha.  Start with 1 tsp, taste and add other tsp if you want more heat.  Place 1 patty on each bun.  Spread mayo on top bun, add 1-2 greens leaves, top and serve.

other eggplant recipes you may enjoy:
roasted eggplant & peppers dip
grilled marinated eggplant sandwiches

it is "eggplant" week at food network's summerfest. check out the other delicious sounding recipes from my blogger friends.  have a favorite eggplant recipe of your own? please share in the comments section of this post.

Feed Me Phoebe: Grilled Eggplant with Sumac, Capers and Mint Jeanette's Healthy Living: Eggplant Pepper Mushroom Turkey Sausage Hash
Chez Us: Baba Ghanoush
Taste With The Eyes: Cold Soba Noodles with Eggplant and Mango

Napa Farmhouse 1885: Eggplant Fritter Burgers with Sriracha Chili Mayo
Red or Green: Roasted Eggplant and Tomato Pasta with Spicy Carrot Top/Basil Pesto
Weelicious: Eggplant Parmesan Sticks
Devour: 5 Takes on Grilled Eggplant
The Sensitive Epicure: Szechwan Eggplant
Domesticate Me: Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
And Love It Too: Roasted Garlic Baba Ganouj
FN Dish: Eggplant, No Forks Necessary

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.