I made this recipe a few months ago, and am so excited to share it with you today! It’s tough to find a meatless burger option that is both paleo and Whole30, but this burger not only is meatless but is also egg-free! The color is so beautiful, and I’ve been regularly craving this delicious recipe since the weather has gotten warmer. An added bonus – this recipe makes a TON of burgers, so you can freeze a few or bring them to your next gathering!
For the Whole30 option, you can choose to eat these patties on their own or can wrap them in some lettuce. Paleo and vegan diets are highly encouraged to use a bun just to get that burger feeling – it’s so tasty! Like any vegan burger, this one tends to fall apart a bit while eating, but I was surprised at how much it did stick together!
This recipe is one of my favorites not only for the taste and the feeling of eating a tasty meatless burger, but also because of all the health benefits of eggplant.
Some health benefits of eggplant
One of the best benefits of eggplant is both high in fiber and low in calories – a combination that is great for anyone trying to control their blood sugar levels. Eggplant was even used as an ancient Indian treatment for diabetes. Eggplant, like other nightshades, are high in polyphenols – or chemicals that help cells process sugar. Other fruits and vegetables – such as apples – are also high in polyphenols. You can read more about polyphenols and incorporate more of them into your diet by checking out my Cinnamon Apple Bake recipe.
In addition to its high fiber content, consuming eggplant may protect against age-related memory loss. Nasunin, the chemical that not only gives the eggplant its deep purple color, also contributes to protecting cell membranes. Free radicals that exist in our environment damage cells, and nasunin is one of the many antioxidants that can protect your body from free radical damage.
How to make Eggplant and Beet Burgers
This recipe takes a bit more time than I normally plan for on a work night, so I highly suggest making this on a day where you have plenty of time. It’s completely worth the effort – you get more than enough burger patties to get you through the week and then some!
For this recipe, you will definitely need parchment paper. They bake well but using parchment paper makes for easy cleanup and removal.
the ingredients in this recipe include:
- eggplant
- beets (I used red beets)
- olive oil
- psyllium husk (or other binding agent)
- water
- kale
- roasted garlic
- salt and pepper
- oregano
- parsley
You can reduce the cooking time by preparing some of the roasted vegetables ahead of time. Preheat your oven to 350°F . Cut the eggplant in half and brush it with olive oil. Place it face up on a baking tray, the newly sliced inside facing up. After removing the beet greens and washing the beets, poke them with a fork to create some holes. Lightly brush them with olive oil and wrap them in tin foil. Place the tinfoil wrapped beets on the tray. Lastly, put a few garlic cloves (unpeeled is fine) into a small pocket of tinfoil. Add some olive oil to the tinfoil, enough to lightly cover the garlic cloves. Wrap it tightly and add it to the tray. Bake the vegetables for about 60 minutes or until beets are fork tender and eggplant is soft.
Set aside and allow the baked veggies to cool until you can handle them without getting burned.
Before adding all the vegetables to the blender, make your psyllium egg by mixing 1 teaspoon psyllium husk with 3 tablespoons of water. Allow it to sit for about 15-20 minutes until it forms a gel. Add the psyllium egg to the blender, as well as the roasted veggies. It’s completely fine to take the roasted vegetables out of the fridge and add them directly to the blender as well. Add in the chopped kale to the blender, as well as the salt, pepper, oregano and parsley. Blend the mixture until it is well mixed, but a few chunks still in the mixture is the ideal texture you’re going for!
Once your ingredients are blended, line a pan with parchment paper. Scoop out the mixture and make them into burger shapes. If you find that your burgers are having difficulty retaining their shape, you can add some extra almond flour to the mixture to try to bring it together. You can also try putting the patties in the fridge or freezer for an hour or so to help the patties firm up.
Lastly, bake the patties at 350°F for 25 minutes. Carefully flip them, and bake for another 15 minutes.
I think these burgers pair well with caramelized red onions, but honestly, they are tasty with any toppings you desire! Try serving them with my parsnip fries (found on my Instagram), or with your favorite vegan cheese!
These burgers store nicely in the fridge or the freezer. Cut and keep the parchment paper beneath each patty to make the reheating process easier. Enjoy!
Eggplant and Beet Burger (Whole30, Paleo, Vegan)
Ingredients
- 2 medium eggplants
- 2 medium red beets
- 1/4 cup olive oil
- 1 tsp psyllium husks
- 3 tbsp water
- 1 cup chopped kale (packed)
- 3 cloves roasted garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 1 tsp parsley
Instructions
- Preheat your oven to 350°F.
- Cut your eggplant in half and brush it lightly with olive oil. Place it on a baking tray face up.
- Cut off the greens from the beet. Wash the beets and poke them with a fork or knife to create some holes.
- Lightly brush the beets with olive oil, and wrap them in tinfoil. Seal it tightly and place on the baking tray.
- Add a few garlic cloves to a tinfoil "pouch," and drizzle with olive oil. Seal it tightly and place on the baking tray.
- Bake the vegetables for about an hour, or until the beets are fork tender and the eggplant is soft.
- Set aside roasted veggies and allow them to cool completely.
- Make your psyllium egg by combing the psyllium husk and water. Allow it to sit for 15 minutes or so until a gel forms.
- Add the cooled vegetables to a blender.
- Add in the chopped kale.
- Add in the psyllium egg, salt, pepper, oregano, and parsley.
- Pulse in the ingredients until the ingredients are well mixed, but leave a few chunks of vegetables for a good texture.
- Line a pan with parchment paper and use the vegetable mixture to form some patties.
- Put the patties in the oven for 25 minutes. Careful flip them and put back in the oven for another 15 minutes.
- Serve the burger on a lettuce wrap, paleo or vegan bun. Top with caramelized onions, and with your favorite burger toppings.
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