The Farm Cafe's Farmhouse Veggie Burger

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 whole eggplants, peeled, diced into 1-inch cubes (about 1 pound each, you can leave peel on)
• 1 tablespoon butter (or margarine)
• 2 -3 scallions, chopped fine
• 1 tablespoon parsley, miniced (also good with cilantro)
• 1 cup shredded cheddar cheese (medium reccomended-can use goat cheese or feta)
• 1 cup breadcrumbs (one reviewer used gluten free cracker crumbs)
• 3/4 teaspoon fresh ground black pepper
• 1 teaspoon garlic, minced
• 1/4 teaspoon salt
• 3 tablespoons olive oil

Recipe

• 1 sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. i actually ended up adding a touch more butter so they wouldn't stick.
• 2 mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*f. or till soft. then mix with rest of ingredients-except oil- and continue with directions given).
• 3 form into 4-6 equal patties about an inch thickthe amount of patties will depend on the size of the eggplants).
• 4 in a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
• 5 serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). enjoy!
• 6 note:.
• 7 i halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. i did use 1 scallion and a handful of chives. i used just a little more cheese than called for(i used a mixture of cheddar and jack). yummy!