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.


YIELD
4 regular burgers or 8 sliders

INGREDIENTS
  • For spread:

  • 1/2 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 2 tsp. Dill Dip
  • For crunch-burgers:

  • 4 Tbsp. olive oil, divided
  • 2 medium eggplants, peeled and cubed (about 8 cups)
  • 1/4 cup minced shallots
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tsp. Santa Maria Sea Salted BBQ Rub
  • 1 cup 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*

NOTES

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

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • 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.


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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE



RATINGS AND REVIEWS


Customer Reviews ( Add a Review )

5 stars 2/2/17 jane.braun
Absolutely loved it; have frozen the leftovers with idea of a quick lunch for husband and self later. I try to prepare vegetarian meals several times a week. Wonder how it would make into meatballs; will update after giving that a try.
5 stars 1/25/17 Dia
These Eggplant Crunch-Burgers are my new FAVORITE LOVE FOOD! Since discovering this recipe I am making them just about every week for dinner, and savoring the leftover burgers for breakfast topped with a poached egg and for lunches too. I like whipping up different versions using other Savory Spice blends such as: Za'Atar topped with feta cheese & kalamata olives on pita bread. Gran Paradiso Parmesan with smoked gouda on focaccia. Pike Place Protein Rub with provolone cheese on pita. Renaissance Gardens with goat cheese on French baguette. And of course for toppings- using the recipes for Smoked Black Pepper Ranch Dressing and for Smoked Serrano Cranberry Chutney. YUM! The delicious possibilities are endless with Savory Spice blends!