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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on The Best Thing I Ever Ate. Ingredients:
2 whole eggplants, peeled and 1 inch diced |
2 scallions, chopped |
1 tablespoon minced parsley |
1 cup shredded medium cheddar cheese |
1 cup breadcrumbs |
Directions:
1. Sauté eggplant on low heat till grey and very soft.
2. Mix together eggplant and all the rest of the ingredients, except oil, let rest for 1/2 hour in refrigerator.
3. Form into 4 equal patties about an inch thick.
4. In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
5. Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
6. **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!
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