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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Eggplant Crunch-Burgers with Alabama White Mustard Sauce

Recipe By Adapted from

Recipe By Adapted from

Switch up your burger experience with a crunchy patty made of breaded eggplant and cheese. Great vegetarian burger... even for meat-eaters!

Recipe Notes

*Check out our easy recipe for Pickled Mustard Seeds.


For Alabama White mustard sauce:

0.25 cups Pickled Mustard Seeds (or 3 Tbsp. whole grain or Dijon mustard)*

For Eggplant burgers:

2 medium eggplants, peeled and cubed (approximately 8 cups)

4 Tbsp. olive oil, divided

0.25 cups minced shallots

0.5 cups shredded mozzarella

0.5 cups grated Parmesan cheese

1 cups panko breadcrumbs

1 slice Swiss cheese per burger

For toppings and Assembly:

4 regular burger buns or 8 slider buns

3 to 4 basil leaves per burger

0.25 cups caramelized or pickled onions

4 to 6 potato chips per burger

Savory Spice ingredients in this recipe

  • Santa Maria Sea Salted BBQ Rub

    Santa Maria barbeque is a mainstay in California culinary tradition and dates back to the mid-1900s. We want to help keep it alive and share its si...

    View full details
  • Alabama White Barbecue Sauce

    This thin, tangy vinegar and mayonnaise-based BBQ sauce is seasoned with our smoky Long’s Peak Pork Chop Spice.  Separation may occur. Shake well b...

    View full details


For mustard sauce: Mix Alabama White Barbecue Sauce with Pickled Mustard Seeds and set aside.

For burgers: In a large skillet nonstick skillet, heat 2 Tbsp. of the oil over medium-high heat. Add eggplant and saute until very soft and browned, 12 to 15 min., stirring often. Transfer eggplant to a large bowl and mash with a potato masher until there are no large pieces and the texture is closer to mush. Mix in shallots, cheeses, Gourmet Santa Maria, and panko. Form into 4 large or 8 small burger patties. Place patties back in the bowl, cover, and refrigerate for 30 min. In the same skillet, heat remaining 2 Tbsp. oil over medium-high heat. Add burgers and cook for 4 to 5 min. per side. After flipping, top with a slice of cheese and cover skillet.

For toppings and assembly: Place basil leaves on bottom of each bun and set an eggplant burger on the basil. Top burger first with onions, then mustard sauce, and finally with potato chips and the bun top. Serve right away.