EGGPLANT AND LENTIL BURGER
The Eggplant and Lentil Burger is a smoky, hearty and plant-powered dish that blends roasted eggplant and green lentils into a soft yet satisfying patty. Enhanced with cumin and bound together using oat flour, this burger is fibre-rich, full of flavour, naturally gluten- and dairy-free. The roasted eggplant delivers deep, earthy undertones while lentils provide plant-based protein and a firm texture. Whether served in a wholegrain bun, over a salad or in a lettuce wrap, this burger makes for a nourishing and balanced meal. Perfect for both casual lunches and family dinners, this recipe is quick to assemble, meal-prep friendly and customisable with your favourite herbs or veggies. Ideal for anyone looking to incorporate more legumes and vegetables into their diet without sacrificing taste or convenience.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Summer, Picnic, Fall, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Healthy, High Fibre, Quick & Easy, Dairy-Free, Low Fat
DISH TYPE
Hamburger
INGREDIENTS
There are the folowing ingredients for Eggplant and Lentil Burger:
- ¼ cup roasted eggplant, mashed
- ¼ cup cooked green lentils
- 1 tbsp oat flour
- ½ tsp ground cumin
- Salt to taste
- 1 tsp olive oil (for pan-frying)
FULL NUTRITIONAL INFORMATION
- Calories: 152 kcal
- Protein:4 g
- Carbohydrates:2 g
- Fibre: 6 g
- Sugars:3 g
- Fat:1 g
- Saturated Fat:6 g
- Cholesterol: 0 mg
- Sodium: 100 mg
- Iron:8 mg
- Calcium: 30 mg
- Potassium: 310 mg
PREPARATION
- Roast And Mash The Eggplant: Roast a small eggplant until soft (or use pre-roasted). Scoop out the flesh and mash ¼ cup until smooth.
- Mash The Lentils: In a mixing bowl, mash the cooked lentils slightly and keep some texture for a bite.
- Combine Ingredients: Add mashed eggplant, oat flour, cumin and salt to the lentils. Mix until fully incorporated.
- Let It Rest: Allow the mixture to rest for 3–5 minutes so the oat flour absorbs excess moisture and the mixture firms up.
- Shape The Patty: Use clean hands to form the mixture into one patty. If it feels too wet, sprinkle in a bit more oat flour.
- Pan-Fry The Burger: Heat olive oil in a non-stick pan over medium heat. Place the patty in the pan and cook for 3–4 minutes per side until golden and set.
- Serve And Enjoy: Serve warm with your favourite accompaniments in a bun, wrap or over salad.
PREP TIME
7 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Eggplant and Lentil Burger:
- Roast Eggplant Thoroughly: Bake or grill until the flesh is soft and smoky, which enhances flavour.
- Drain Lentils Well: Excess water will make the mix too wet. Use well-drained lentils.
- Use A Gentle Hand: Handle the patty gently while flipping to keep it from crumbling.
- Adjust Seasoning: Cumin adds warmth, but you can adjust the amount or add other spices as desired.
- Keep Oil Minimal: A non-stick pan allows you to use very little oil while still getting a crisp crust.
VARIATIONS
- Add Herbs: Stir in chopped parsley, basil or coriander for freshness.
- Spicy Version: Add a pinch of cayenne or smoked paprika for a deeper kick.
- Boost Protein: Mix in ½ tbsp ground flaxseed or hemp hearts.
- Cheesy Style: Include 1 tbsp nutritional yeast for a savoury depth of flavour.
- Lemon Zest: Brighten the flavour with a touch of lemon zest or juice.
- Bake It: For an oil-free version, bake at 180°C (350°F) for 20–22 minutes and flip halfway.
PREPPING AND STORAGE
- Make Ahead: Mix the patty base and refrigerate up to 24 hours before cooking.
- Refrigerate Leftovers: Cooked patties can be stored in the fridge for up to 3 days in an airtight container.
- Freeze Uncooked Patties: Shape patties and place between parchment in a sealed container. Freeze up to 1 month.
- Reheat Properly: Thaw frozen patties in the fridge overnight. Reheat in a skillet or 180°C oven for best results. Avoid microwaving to retain texture.