It’s summer grilling season, but what if it rains?! This beautifully blended veggie burger packs a powerful punch with taste and texture and it is made in the oven. With a light crust on the outside and meat-like quality on the inside, this burger hits a home-run for nutritional value, and a grand-slam once you load it up with juicy veggie toppings! We can’t forget the dairy since it’s not only national dairy month, but it also packs a ton of flavor and benefits!
Ingredients
1 Medium Eggplant, diced in 1” cubes
Spray avocado oil
8 oz. Sliced White Mushrooms
½ c. Unsalted Walnuts
½ c. Oats
2 large Eggs, lightly whisked
1 Lemon, juiced and zested
¼ c. Fresh Parsley, minced
1 Tbsp. Fresh Thyme, minced
1 Tbsp. Fresh Dill
2 tsp. Dried Oregano
1 tsp. Ground Cumin
2 tsp. Ground Coriander
½ tsp. Ground Cinnamon
2 tsp. Dried Garlic
2 Cloves Garlic, minced
Pepper to taste
6 Whole Grain Bun of choice
Optional Toppings: avocado, cucumber, red onion, tomatoes, lettuce
Tzatziki Sauce
Ingredients
1, 5.3 oz Chobani plain Greek yogurt
1 oz feta cheese, crumbled
½ cup diced cucumbers
½ Tbsp. garlic powder
½ Tbsp. dried dill
1 tsp. pepper
Splash of lemon juice
Directions
- Preheat oven to 450 degrees F
- Line a large baking sheet with parchment paper as to not overcrowd the pan
- Place eggplant and mushrooms on separate sides of baking sheet
- Spray lightly with oil and season with pepper as desired
- Bake eggplant and mushrooms for 20 minutes
- Reserve the baking sheet with parchment paper to use again
- In a food processor pulse oats to “breadcrumb” texture and pour into a large mixing bowl and set aside
- In the same food processor pulse walnuts to quinoa size texture
- Pour into the large mixing bowl
- Prep tzatziki sauce by placing all ingredients into a bowl and mixing together
- Prep all optional toppings as desired
- Reduce oven heat to 400 degrees F
- Pulse eggplant a few times in a food processor until coarse in texture
- Transfer to the mixing bowl
- Pulse mushrooms until coarse (about pea size) and add to the same bowl (PRO TIP: pulsing everything together will make the mixture too mushy, so take your time)
- Add all other ingredients and stir to combine
- Form 6 patties
- Bake until crispy and browned, about 20 minutes
NUTRITION
Calories: 284
Carbohydrates: 37g
Protein: 14g
Fat: 9g
Sugar: 5g
Fiber: 10g
Cholesterol: 68mg
Sodium: 80mg
