Eggplant Burgers with Honey Beer-Glazed Caramelized Shallots
 
 
Eggplant-based veggie burgers are topped with sweet salty honey-beer glazed caramelized shallots and a layer of melted cheese to make plant-based burger that you won't forget.
Yield: 4 burgers
Ingredients
For the burgers
  • 1 large eggplant (about 1 lb)
  • kosher salt, to taste
  • 1 cup whole wheat bread crumbs
  • ¼ cup parmesan cheese
  • 2 tbsp minced parsley
  • freshly ground black pepper
  • 1 egg, lightly beaten
  • 4 oz provolone or gruyere
For the shallots
  • 2 tbsp olive oil
  • 2 shallots, thinly sliced
  • ½ cup beer (I used Blue Moon)
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
Instructions
For the burgers
  1. Cut the eggplant into 1-inch cubes. Bring a pot of salted water to a boil. Add the eggplant and boil uncovered until eggplant is soft, about 10 minutes, pushing them down as necessary so that they stay in the water. Drain and let cool. Press out as much water from the eggplant as possible (I used this Potato Ricer to do it. Very finely chop eggplant.
  2. In a bowl, combine the eggplant with the breadcrumbs, cheese and parsley. Season to taste with salt and pepper. Mix in the egg.
  3. Split eggplant mixture into four patties. Cook on an electric grill or shallow fry in olive oil for 3 minutes on each side, turning once halfway. Transfer to a plate lined with paper towels.
  4. Preheat oven to 350.
  5. When ready to serve, place each burger on a parchment-lined baking sheet. Cover with a slice of cheese. Heat in the oven until cheese has melted, 2-3 minutes.
For the caramelized shallots
  1. Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add the shallots to the pan and cook for 2-3 minutes, or until starting to brown. Add the beer, soy sauce, mustard, and honey to the pan. Bring to a boil and then simmer until liquid thickens into more of a glaze and the shallots are cooked through, about 7-10 minutes, stirring frequently.
  2. Serve burgers topped with shallots.
Notes
Adapted from my previous eggplant parmesan burgers and Cooking Light
Nutrition Information
Serving size: 1 burger
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/07/eggplant-burgers-honey-beer-glazed-caramelized-shallots.html