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Eggplant Veggie Burgers

June 13, 2019

It's another delivery day and we are so excited to show you what we've got! Some local goodies- kale, asparagus and broccoli, oh my! We've also got potatoes, tomatoes, peaches, nectarines, squash, eggplant, and some other delicious veggies you'll see soon enough!

This week we're turning to the eggplant for a delicious recipe! If you're wondering what you can do with eggplant other than the delicious eggplant parmesan, why not turn it into a veggie burger! When cooked, eggplant becomes really soft and moist, which is honestly the perfect texture for a meatball or a veggie burger base. You can spice it up however you like, but I added a little Mexican flair with some ground cumin and black beans and if I had a ripe avocado nearby, I would have topped the burger with guacamole. 

This recipe makes about 6 large burgers, but could make 12 slider sized meatballs for veggie wraps or stuffed pitas! They freeze and reheat really well, too!

 

For eggplant, the secret is in the salt timing. If you're making a dish where you want the eggplant to get crispy- you're going to want to salt the eggplant and let it sit, allowing the moisture to be removed before cooking. However, if you want the moisture to remain, I salt my eggplant after cooking, that way you get to keep all that flavor and all that juice which is perfect for the texture of this veggie burger.

If you're gluten free, wanting extra protein or just wanting to ditch the bread crumbs, feel free to sub cooked quinoa 1:1 in this recipe. I've tried it both ways and it's delicious either way! Up to you! Let's dig in!

Eggplant Veggie Burger
Serves 6

Ingredients
1 Perfectly Imperfect eggplant, chopped
1 cup Perfectly Imperfect kale, chopped
1 can black beans, rinsed and drained
1 T cooking oil
1 T ground cumin
1 tsp ground garlic
1 tsp each salt & pepper
1 egg
1 cup bread crumbs or cooked quinoa

 

 

Toppings
burger buns or lettuce wraps
lettuce
tomato
onion
cilantro

 

 

Directions
1. In a large skillet over medium-high heat, add oil and eggplant. Sauté for 10 minutes, until eggplant is broken down and soft. Add salt & pepper and kale. Sauté for 2 more minutes, then remove from the heat.
2. Add black beans, cumin and garlic powder, stir to combine. Mash mixture with a fork, or a potato masher, until mixture is a little more broken down and turning into a dough like texture- some whole beans and larger chunks of eggplant is fine, but also a softer more thick mixture will help.
3. Let mix come to room temperature, then add your egg and the bread crumbs.
4. Form mixture into 6 patties- pro-tip// spray your hands with cooking spray so it doesn't stick.
5. Either bake at 400 for 15 minutes, or grill on high for 4 minutes per side. Extra points if you serve on a grilled bun and top with all the veggies you desire! 
6. Eat leftovers over a bed of greens, scrambled into eggs or crumbled into tacos! Enjoy!

 

We hope you love this recipe as much as we do and when it finds its way to your kitchen table, be sure to tag us on instagram, @perfectlyimperfectproduce. Thanks for another great week!
 

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