The Farm Cafe'S Farmhouse Veggie Burger Recipe

Name: The Farm Cafe'S Farmhouse Veggie Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole eggplants, peeled, diced into 1-inch cubes (about 1 pound each, you can leave peel on); 1 tablespoon butter (or margarine); 2 -3 scallions, chopped fine; 1 tablespoon parsley, miniced (also good with cilantro); 1 cup shredded cheddar cheese (medium reccomended-can use goat cheese or feta); 1 cup breadcrumbs (one reviewer used gluten free cracker crumbs); 3/4 teaspoon fresh ground black pepper; 1 teaspoon garlic, minced; 1/4 teaspoon salt; 3 tablespoons olive oil

Servings: persons

1
Saute eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
2
Mix together eggplant and all the rest of the ingredients, except oil, let rest for 1/2 hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
3
Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
4
In a saute pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
5
Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
6
Note:
7
I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole eggplants, peeled, diced into 1-inch cubes (about 1 pound each, you can leave peel on), 1 tablespoon butter (or margarine), 2 -3 scallions, chopped fine, 1 tablespoon parsley, miniced (also good with cilantro), and more.

Yes, The Farm Cafe'S Farmhouse Veggie Burger falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Farm Cafe'S Farmhouse Veggie Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions