With hints of cinnamon, pistachio, and sweet raisins, this eggplant burger is a snapshot of the everyday flavors of North African cuisine. Dressed with a delicious pepper and walnut sauce from Syria, muhammara, its sure to be a crowd pleaser!
- Yield: 4 burgers
- 2¾ cups (193 g) mushrooms
- 1 small eggplant, halved
- 1 medium-sized red onion, thinly sliced
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup (228 g) cooked freekeh or bulgur
- ½ cup (78 g) rolled oats
- 3 cloves garlic, crushed
- 3 tablespoons (27 g) pistachios, ground
- 2 tablespoons (18 g) raisins, finely chopped
- 2 tablespoons (8 g) nutritional yeast or grated Parmesan cheese
- 1 tablespoon (15 g) Homemade Harissa or store-bought
- 1 teaspoon pimentón (smoked paprika)
- 1 teaspoon ground cinnamon
- Vegetable oil or ghee, for frying
- 4 buns, halved and warmed
- Thinly shredded red cabbage
- Fried or baked sweet potato slices
How to Make It
- Preheat the oven to 350°F (180°C). Place the mushrooms, eggplant, and red onion on a rimmed baking sheet and sprinkle with salt and pepper. Bake for 30 minutes. Let cool. Transfer the cooked vegetables to a large bowl and add the remaining ingredients (through cinnamon) and mix to combine. Transfer to a food processor and pulse for few seconds until the mixture is sticky. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
- Place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) ghee. Fry the patties for 3 to 4 minutes per side. Lightly season again with salt and pepper. Place the patties on a rimmed baking sheet and bake for 8 to 10 minutes.
- Serve the patties between the warm buns topped with the Muhammara.