Farmhouse Veggie Burger

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

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

Recipe

• 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 ½ 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!