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Roasted Eggplant Veggie Burger

Servings: 4

Prep time: 15 min Cooking time: 45 min


  • 1 medium eggplant

  • 1 Tbsp olive oil

  • 1 cup cooked lentils

  • 1/2 cup quick-cooking oats, gluten-free

  • 1/2 cup walnuts

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp sweet paprika

  • 1/2 tsp dried oregano

  • 1/2 tsp dried parsley

  • 1/2 tsp black pepper

  • 1/2 tsp kosher salt

  • 1 tsp Worcestershire, low sodium

  • 1 Tbsp Chia seeds + 3 Tbsp water, let stand for 10 mins (or 1 large egg yolk)

  • 4 whole-wheat buns

  • Optional toppings: lettuce, tomato, Swiss cheese, and onion. Add 1 Tbsp per burger of guacamole, tzatziki, or hummus


1. Heat oven to 375°. Line rimmed baking sheet with parchment or Silpat.

2. Score the flesh of each eggplant half in a diamond pattern. Brush eggplant with 1 tablespoon of olive oil and season with a 1/4 teaspoon of salt and pepper.

3. Bake in oven for 25 minutes, until tender.

4. In a food processor, finely chop walnuts and oats. Transfer mixture to a large bowl.

5. Once eggplant is finished cooking, remove skin and transfer to food processor with spices, remaining salt and pepper, Worcestershire, egg yolk or vegan substitute, and lentils. Pulse until smooth. Transfer to bowl with nut and oat mixture.

6. Stir together until combined, Form mixture into 4 patties (about 1/2 cup each).

7. Bake until browned on each side, 10 minutes per side. If adding cheese, add it during the final two minutes of baking.

8. Remove from oven and let cool for 5-10 minutes. Place burgers on buns and enjoy with toppings of your choice.


RENEW Roasted Eggplant Veggie Burger
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