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Eggplant Veggie Burgers with Swiss Cheese and Shallot Jam


  • Author: mealhack.com
  • Yield: 4 1x
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Ingredients

For the veggie burgers:

  • 3 large eggplants, peeled
  • Kosher salt
  • 1 cup fresh breadcrumbs
  • 1/3 cup Parmesan cheese
  • 2 tablespoons chives
  • 1 egg, lightly beaten
  • Black pepper
  • Splash of olive oil
  • 4 slices of Swiss cheese
  • 4 ciabatta rolls
  • Arugula

For the shallot jam:

  • 2 large shallots, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup apple cider
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce

Instructions

For the veggie burgers:

  1. Cube the peeled eggplant. In a large pot of salted, boiling water, cook the eggplant, 10 minutes. Drain and cool in a colander. Use a kitchen towel to squeeze out all the moisture from the cooled eggplant. In a large mixing bowl combine eggplant, bread crumbs, cheese, chives, egg, salt and pepper. Form into four patties. Pour a little oil on a hot griddle and cook over high heat, flipping once, 3 minutes a side. Add the cheese to each burger, cover with a pot lid and let the cheese melt. Spoon the shallot jam on top, add arugula and serve on ciabatta rolls.

For the shallot jam:

  1. In a sauté pan over high heat, heat the olive oil, then add shallots. Cook 2-3 minutes. Pour in cider, honey, mustard, and soy sauce; stir. Bring the sauce to a boil then reduce until it thickens and becomes jammy, stirring frequently.