Eggplant Burger with Tahini Sauce

The name does not boast too much excitement, but just wait until you taste this amazing burger!  There are certain recipes that S will actually either ask for or be confused when I make him something different (usually with meat)--this is one of those recipes. 

One night I actually made these burgers for me and made him a hash with potato, sausage, beef, veg and cheese.  He was confused why he didn't get to have a burger! Life's little successes, I guess. 

The initial idea and base of the recipe came from this original recipe found on another blog. But you know me, I love to change up the ingredients! 

Ingredients
1/2 eggplant sliced 1/4 inch thick
1 small red or medium yellow onion (whatever you have on hand)
1 14 oz. can cannellini beans
1 green bell pepper
1/4 cup chopped fresh parsley
2 Tbsp raw cashews
2 cloves of garlic
2 tsp cumin (I add more sometimes because I love the flavor cumin gives to burgers!)
1/2 cup hummus (I have my own hummus that I make.  So use whatever you have, homemade or store bought.)
1 to 1 1/2 cup panko breadcrumbs
alfalfa sprouts, for topping (optional)
sliced vegan cheese, for topping (optional)

Tahini Sauce Ingredients
2 to 3 heaping Tbs tahini
1/3 cup water
1/4 cup lemon or lime juice (whatever you have on hand)
2 garlic cloves
dash soy sauce

Preheat oven to 450 F.

Place the slices of eggplant on a foil lined baking sheet that has been lightly spritzed with cooking spray.  Roast the eggplant for 10 minutes on one side and 5 minutes on the other side. 

While the eggplant is roasting, saute the onion, bell pepper and garlic until everything is softened.

After the eggplant has finished roasting, turn the oven down to 400 F. 

Into a food processor add the roasted eggplant, sauteed mixture of onions, bell pepper and garlic, beans, parsley, hummus, cashews and cumin. Pulse until just combined. 

Pour into a bowl and stir in the breadcrumbs.  Start with 1 cup and add extra bread crumbs 1/4 cup at a time until the mixture barely starts to pull away from the sides of the bowl. You will need varying amounts of the breadcrumbs each time you make this recipe depending on how much liquid your beans had, how wet your hummus was, humidity, etc. 

Now, using the same pan and foil as before, lightly spritz the foil again with cooking spray, and form anywhere from 5-7 patties.  Make them as large or as small as you like!

Bake for 25-30 minutes, until they start to get crispy and brown on the edges.  Flip and bake for another 25 minutes. 

While the burgers are baking, place all of the tahini sauce ingredients in a small food processor and pulse until combined. 

Take the burgers out of the oven, top with alfalfa sprouts, a slice of vegan cheese (if you like) and the tahini sauce--then eat! Oh, they are so amazing.  I typically will have mine on it's own or on 1/2 a piece of lavash or a whole wheat vegan bun. Add extra veg (tomatoes, pickles, lettuce or whatever) to accommodate your own taste.  I don't like a lot of fuss on my burger...so I'm good with alfalfa sprouts!  Just the right amount of greenage and crunch!