Food Galley Gab

The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever!

The Most Bitchin' Broccoli & Eggplant Veggie Burger Ever!
Yields 4
An amazing vegetarian broccoli burger with an equally amazing sauce. Impress your guests with this mouth watering patty!
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Prep Time
40 min
Cook Time
10 min
Total Time
40 min
Prep Time
40 min
Cook Time
10 min
Total Time
40 min
  1. 2 eggs
  2. 1 large potato, skin on - diced
  3. 2 C eggplant -diced
  4. 4 Tbl cooked lentils
  5. 1/3 C loosely packed fresh basil - chopped (save some for garnish)
  6. 1/4 C bread crumbs
  7. 1 C broccoli florets, no stems - diced
  8. 1 shallot - diced
  9. 1 1/2 tsp cumin
  10. 1/4 tsp cayenne powder
  11. 2 tsp oregano
  12. 1 tsp salt
  13. 2 Tbl parmesan cheese (optional)
  14. Olive oil
  15. Grain and seeded buns
For the sauce
  1. 2 Tbl sesame paste OR tahini
  2. 1 1/2 Tbl lemon juice
  3. Pinch of salt
  4. 1/4 tsp garlic powder
  5. 1 Tbl freshly chopped cilantro
  6. 2 Tbl water
  7. 1/2 tsp chilis (I use jarred fermented Chinese chilis)
  8. 2 Tbl plain yogurt or plain greek yogurt
  9. 1/2 tsp dill
  1. Steam potatoes until soft
  2. Cook shallot for about 5 minutes
  3. Add lentils and stir for about 1 minutes
  4. Add garlic and stir for about 1 minute more
  5. Add eggplant and 1/2 tsp salt, 1 tsp oregano, 1 tsp cumin, 1/4 tsp cayenne and stir for 5 minutes
  6. Add broccoli, basil, and the rest of the seasoning, and stir for about 3-5 minutes
  7. If using parmesan, add now
  8. Remove from heat and place in bowl adding your potato, eggs and bread crumbs. Blend with immersion blender until smooth
  9. Let cool in fridge either briefly or overnight
  10. Form mixture into patties
  11. Brush patties with olive oil and heat in pan until each side is golden brown
For the sauce
  1. Mix all ingredients together and blend with immersion blender or small food processor
  2. Place the burger, open-faced, on the bottom bun
  3. Add sauce and garnish with basil
  1. To make these burgers really solid you can place them in the refrigerator for two hours or over night before cooking them.
  2. Feel free to plump these burgers up when serving with red leaf lettuce, onions, cucumbers or anything you'd like!
Food Galley Gab


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