Curried Eggplant and Lentil Burger made with oats
Print Recipe Add to Collection
5 from 11 votes

Curried Eggplant, Lentil, and Quinoa Burgers

These tender burgers are lightly curry-flavored but not spicy. To add heat to your burger, top it with a little Spicy Onion-Pepper Relish, below.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Sandwich
Cuisine: Vegan
Keyword: vegan burgers, veggie burger
Servings: 6
Calories: 121kcal
Author: Susan Voisin

Equipment

Ingredients

  • 1 large eggplant (*see Notes below)
  • 1 cup cooked lentils
  • 3/4 cup quinoa flakes or rolled oats (Chop old fashioned oats in food processor after measuring and before using.)
  • 1/2 small onion minced
  • 2 cloves garlic cloves minced or pressed
  • 2 teaspoons potato starch, corn starch, or arrowroot
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked Spanish paprika (spicy or mild)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon agave nectar (or other sweetener, optional)
  • 1/4 teaspoon ground coriander

Instructions

  • Preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-sides down on a baking sheet lined with parchment paper or silicon baking mat. Bake for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (You can do this even several days in advance and store in a covered container in the refrigerator.)
  • Once the eggplant is cool, discard any liquid that has accumulated and scrape the pulp from the peel. Place the pulp in a food processor and pulse a few times to make a coarse puree. Transfer to a medium-sized bowl and add the remaining ingredients. Mix very well and allow to stand at room temperature for at least 20 minutes.
  • Heat a large non-stick frying pan over medium-high heat. Wet your hands and form eggplant mixture into patties about 3 inches wide and 1/2 inch thick. (You can also form the burgers by spooning the mixture into the pan and using the back of a spoon to shape it into patties or by placing a ring mold into the pan and molding the mixture inside it.) Cook three or four at a time until well browned and then carefully flip over and brown the other side. Remove with a spatula and place each burger on a prepared baking sheet for oven baking or preheated air fryer basket.

Oven Instructions

  • Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon baking mat. Place the browned burgers onto the prepared pan. Bake for 15-20 minutes, until burgers are cooked through.

Air Fryer Instructions

  • Preheat the air fryer to 400F. Place the browned burgers onto the hot air fryer basket and cook for 10-15 minutes, until cooked through. Exact time will depend on your air fryer.
  • Serve with traditional hamburger condiments or with Spicy Onion-Pepper Relish, below.

Notes

*After cooking, my eggplant provided about 1 1/2 cup or 10 ounces of pulp. If your eggplant is significantly larger, add more quinoa or oats and a little more starch. 
One burger made with quinoa flakes is 2 points on Weight Watchers Freestyle program; made with oats, it’s 1 point.

Nutrition

Serving: 1burger | Calories: 121kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1g | Sodium: 199mg | Fiber: 7g | Sugar: 4g