A tasty alternative for vegan burger fans: In this recipe, the meat is replaced with a juicy eggplant patty. Combined with creamy avocado and crunchy red cabbage, this burger is a dream come true.
- 🍽main course
- 🥬cabbage & kale
- 💘 Date Night
- 👪Family Meal
- 🥒Let’s go Veggy!
Ingredients 4 Portions
Peel the onion and garlic, finely slice and sweat in a pan with some olive oil until translucent.
Wash the eggplant, cut it into small pieces, then add it to the pan and fry on all sides. Season with 2 tsp. of Kotányi Veggy Classic mix, 0.5 tsp. of salt and a good pinch of pepper.
Finely chop the sundried tomatoes and mix thoroughly with 2 tbsp. of spelt flour and the pieces of eggplant. Leave the mixture to cool. Preheat the oven to 220°C (392°F) using the conventional oven setting.
Meanwhile, finely chop or slice the red cabbage, season with salt and pepper and pepper and mix with the juice of half a lemon, a splash of olive oil and the thyme.
Shape the eggplant mixture by hand into 4 equal-sized patties and bake on a tray lined with baking parchment in the oven for around 15–20 minutes until nicely browned. If desired, switch on the grill function at the end of the baking time. Be sure that the patties don't brown too much! Then leave to cool.
Cut open the rolls and quickly bake in the oven until crispy (optional).
Halve the avocado, remove the stone and use a spoon to remove the flesh from the skin. Thinly slice the flesh.
Serve the burgers: Layer a lettuce leaf, eggplant patty, a couple of slices of avocado and some red cabbage on the bottom half of the rolls then cover the burger with the top half.