Start with layers of oven roasted eggplant, a portobello mushroom, and melted cheese. Next, place on a bed of lettuce, top with grilled onions, sweet red pepper, and sunflower spouts. Add to it a dollop or two of vegan/pesto mayo and serve on a wholegrain bun and, just like that, you have a delicious and satisfying “meaty” meatless burger!
Ingredients / Serves 2
1/4 cup olive oil (more if needed)
1/2 cup panko breadcrumbs, finely crunched
1/2 tablespoon white flour
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 small or medium eggplant
2 Portobello mushrooms
4 slices of your favorite cheese or vegan cheese
1 small red or white onion, thinly sliced
1/2 red, sweet pepper, thinly sliced
1/2 cup fresh sunflower, alfalfa, or any other type of sprouts
2 leaves red, romaine or iceberg lettuce, washed/dried
3-4 tablespoons vegan mayonnaise (or mayo of choice)
1 tablespoon basil pesto
Instructions
Step 1) Pre-heat oven to 400 degrees. Prepare a parchment-lined baking sheet. Stir together the panko crumbs, flour, paprika, garlic powder and set aside.
Step 2) Wash and cut eggplant crosswise, cutting 4 (1/2 inch) large slices from middle of the eggplant (refrigerate leftover). Brush both sides of the eggplant slices with oil (or milk) and then dredge in panko mixture and place on baking sheet. If you don’t have panko or other breadcrumbs just dip in flour (you may need to add more flour in this case) and spice.
Step 3) Wash off mushrooms with a wet paper towel. Brush with oil and place face down on baking sheet next to eggplant.
Step 4) Place baking sheet in pre-heated oven and bake/roast for 15-20 minutes. Remove from oven, turn over eggplant slices and mushrooms and return to oven, roasting an additional 10 minutes until both eggplant and mushrooms are tender and lightly browned. Take out of oven and transfer parchment paper with veggies onto counter or platter.
Step 4) While vegetables are roasting, lightly brush small fry pan with oil and grill onions 4-5 minutes over medium temp. Remove from heat and set aside.
Step 5) Mix together mayonnaise and pesto in small dish. Have your bun cut and ingredients ready to assemble burger. This could include extra mayo or other toppings, such as avocado or tomato, that you might like to add to your burger. To bring out more of a toasted-wholegrain flavor and a little crunch, I recommend toasting or browning the open-faced bun either in fry pan, under the broiler, or even in the toaster before assembling.
Step 6) Assemble burger starting with lettuce, one slice of eggplant, slice of cheese (mozzarella, Havarti, provolone are good choices), mushroom, another slice of eggplant and cheese followed by pepper, onions, and sprouts of choice. Top with pesto/mayo and bun. Pairs well with roasted potato fries (recipe coming soon).
Just a note: As mentioned above you can refrigerate leftover eggplant. However, I suggest just cutting and roasting the whole eggplant. Use the larger slices for the burger, then save and refrigerate leftover slices to have ready to add as sides to other dishes, such as spaghetti. A few slices atop of toast with avocado and tomato would even make a great breakfast.
