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Here's a burger which is mainly composed of fresh vegetables instead of grains, lentils, split peas, or possibly beans (or possibly meat, of course).
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Grated carrot, tomatoes, onions, and eggplant form an unlikely but excellent union.
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The pureed eggplant helps bind the burger, and the dry tomatoes and carrots provide a sweet, mellow flavor.
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The sesame seeds give the burger a bit of crunch.
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I recommend serving these burgers between toasted bread slices.
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Note which this recipe requires a food processor.
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1.
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Preheat the oven to 400 F. Put the eggplant cubes into a colander, and sprinkle 1 tsp.
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salt over them.
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Toss the eggplant, and let it sit for 15 min.
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Meanwhile, put the dry tomatoes into a small saucepan, and cover them with water.
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Bring the water to a boil, and simmer the tomatoes for 5 min.
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Then remove the pan from the heat.
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2.
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Rinse the eggplant cubes well with cool water.
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Put them onto a baking sheet, and drizzle the oil over them.
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Spread the onions and garlic on another baking sheet.
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Place both pans in the oven and bake the vegetables for 15 to 20 min till the eggplant is tender and the onions and garlic are lightly browned.
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3.
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Pulverize the rolled oats in a food processor.
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Break the bread into pcs, and add in them to the processor.
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Whirl till crumbs are formed.
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Transfer the mix to a large bowl.
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4.
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Drain the tomatoes.
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Put the cooked eggplant, onion, and garlic with the liquid removed tomatoes into the processor.
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Process till the mix is fairly smooth.
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Transfer it to the bowl of oats and bread crumbs.
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5.
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Toast the sesame seeds in a heavy skillet over medium heat.
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When they start to brown, begin to shake the pan periodically.
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Toast the seeds till they are uniformly browned, adjusting the heat as necessary to prevent burning.
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Mix the sesame into the burger mix with the grated carrots, 1/2 tsp.
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salt, and pepper to taste.
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Refrigeratethe mix, if possible, for an hour.
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6.
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With well-floured hands, form four patties about 4 inches in diameter and 1 1/2 inches thick.
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Pour the oil into a large skillet (not non-stick) over medium heat (not higher; these burgers burn easily).
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Add in the burgers, and cook them till the undersides are a deep golden, about 3 min.
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Flip them, and cook them about 3 min more.
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Serve them warm.
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Variation: If desired more of a crust on your burgers, coat them with additional grnd oats before pan-frying them.
