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Test Kitchen Approved

Eggplant Crunch-Burgers with Dijon Dill Sauce

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

Recipe By Savory Spice Test Kitchen

Taster feedback on this recipe ranges from, “It’s so good I didn’t realize it was a veggie burger,” to “This is the best eggplant I’ve ever had.” Whip them up for a weeknight meal or make them into sliders for game day.

Recipe Notes

*Check out our recipe for easy, homemade Salt & Vinegar Potato Chips.

Vegan: Use a vegan mayonnaise and use vegan versions of mozzarella, Parmesan, and Havarti (or similar).

Gluten-free: Use gluten-free bread crumbs and gluten-free burger buns.

Vegetarian: No substitutions necessary.

Ingredients

For spread:

0.5 cups mayonnaise

1 Tbsp. Dijon mustard

1 tsp. lemon juice


For crunch-burgers:

4 Tbsp. olive oil, divided

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

0.25 cups minced shallots

0.5 cups shredded mozzarella cheese

0.5 cups grated Parmesan cheese


1 cups panko bread crumbs

1 slice Havarti cheese per burger (optional)

4 regular burger buns or 8 slider buns

1 bunch fresh dill

3 to 4 Salt & Vinegar Potato Chips per burger*

Savory Spice ingredients in this recipe

  • Dill Dip

    More than just a dip, this blend is also tasty on chicken, salmon, and other seafood.

  • 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

Directions

For spread: Mix all ingredients together and refrigerate until ready to use.

For burgers: In a large nonstick skillet with a lid, 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 to a large bowl and mash with a potato masher, large fork, or wooden spoon until there are no more large pieces and the texture is closer to mush. Mix in shallots, mozzarella and Parmesan cheeses, Gourmet Santa Maria, and panko. Form 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. on one side. Flip burgers and top each with a slice of Havarti cheese if using. Cover skillet and cook for 4 to 5 more min.

To assemble: Place a few sprigs of dill on the bottom bun and set an eggplant burger on the dill. Top burger with spread then add potato chips and bun top. Repeat with remaining burgers.