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Vegan Eggplant and Lentil Burger

A lovely vegan burger where the patty is made in the Vitamix, showing the even consistency of the lentils and eggplant. Carrot, celery and onion are used to flavor a stock for the lentils, which are then blended up together, not wasting anything. Burgers can be made ahead of time and frozen for a quick, easy and healthy vegan dinner. This dish also goes well with sides made in the Vitamix such as ketchup or hummus.
Vegan Aubergine and Lentil Burger 470x449.jpg

Submitted By:

Dietary Interests: Diabetes Friendly , Heart Friendly , High Fiber , Low Sodium , Nutritarian , Vegetarian

Allergens: Gluten

Yield:

6 servings

Total Time:

2 Hours 20 Minutes

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • ½ cup (100 g) puy lentils
  • 4 sprigs fresh thyme leaves
  • ½ small (50 g) carrot, quartered
  • 1 (40 g) celery stalk, quartered
  • ½ small (40 g) red onion, halved
  • 1 small (650 g) globe eggplants
  • 2 (150 g) portobello mushroom, gills cleaned, quartered
  • 3 small garlic cloves
  • ½ teaspoon smoked paprika
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup fresh mint leaves, chopped
  • ¼ cup Italian flat leaf parsley, chopped
  • ¼ cup (30 g) bread crumbs [or chickpea crumbs]
  • 1 teaspoon pomegranate molasses, optional
  • ¼ teaspoon salt, optional
  • 2 Tablespoons extra virgin olive oil

Directions

  1. Preheat oven to 400°F (200°C). Place carrot, celery and red onion in the Vitamix container and secure the lid. Select Variable 4 and pulse 5-6 times until ingredients are uniformly chopped.
  2. Using a spatula, scrape chopped vegetable mix into a small sauce pot, add the lentils and fresh thyme leaves, and cover with water. Add salt, optional and simmer for 20-25 minutes or until lentils are soft.
  3. Roughly chop the eggplant and sprinkle with 1/2 teaspoon of salt, optional.  Let sit for 10 minutes to allow excess moisture to release. Pat dry and spread the eggplant on a large baking sheet with the mushrooms and garlic. Sprinkle with paprika and roast for 20 minutes or until tender.
  4. Drain the lentil mixture and leave to steam dry while the vegetables are roasting. Pick the fresh thyme leaves sprigs out of the lentils and discard.  
  5. Place the eggplant mixture and the lentil mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20-30 seconds using the tamper to press ingredients toward the blades. The mixture should be smooth, for more texture in your burger, blend for less time.
  6. Scrape into a mixing bowl and add the breadcrumbs, pomegranate molasses and herbs. Mix to combine. Portion into 6 patties (100g each) and place in the refrigerator to chill for at least an hour.
  7. To cook, preheat oven to 375°F (180°C).  Place a nonstick pan over medium high heat, and add just enough oil to coat the bottom of the pan. Add the burgers and cook for 3 minutes on each side, then place in the oven for 5 minutes or until heated through. Or, place burgers on a parchment or silicon-lined baking tray, and bake for 12-15 minutes or until heated through. 

Chef's Notes

Garnish these burgers with your favorite toppings - relish, roasted red peppers and arugula are all great.