Curried Eggplant and Lentil Burgers with Onion-Pepper Relish
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5 from 6 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
Servings: 6
Calories: 121kcal
Author: Susan Voisin


  • 1 large eggplant (see Notes below)
  • 3/4 cup quinoa flakes (instant potatoes or oatmeal may work)
  • 1/2 small onion , chopped fine
  • 2 cloves garlic cloves , minced or pressed
  • 1 cup cooked lentils
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon smoked Spanish paprika (spicy or mild)
  • 2 teaspoons potato starch , cornstarch, or arrowroot
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon agave nectar (or other sweetener)


  • 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 flesh 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 20 minutes.
  • Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon baking mat. Heat a large non-stick frying pan over medium-high heat. Once it’s hot, wipe or spray it with a little pan spray or canola oil. 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.) Cook three or four at a time until lightly browned and then carefully flip over and brown the other side. Remove with a spatula and place each burger on the prepared baking sheet. Bake for 15-20 minutes, until burgers are cooked through.
  • Serve with traditional hamburger condiments or with Spicy Onion-Pepper Relish.


After cooking, my eggplant provided about 1 1/2 cup or 10 ounces of pulp. If your eggplant is significantly larger or smaller, your results may vary.


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