Roasted Eggplant Veggie Burgers

Ingredients

• 1 12-ounce eggplant, halved lengthwise
• 3 Tbsp. olive oil, divided

• Kosher salt and pepper

• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 Tbsp. paprika
• 1 tsp.dried thyme
• 1 tsp.dried oregano
• 1/2 cup quick-cooking oats
• 1/2 cup raw walnuts
• 1 15-ounce can lentils, rinsed
• 1 large egg yolk 
• 1 tsp. Worcestershire sauce
• 4 slices American cheese (optional)
• 4 burger buns

• Iceberg or romaine lettuce, mayonnaise, tomato, red onion, and pickled jalapeño, for topping

Directions

1. Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment. 
   
2. Score flesh side of each eggplant half in diamond pattern. Brush cut sides with 1 tablespoon oil and season with 1/4 teaspoon salt. Roast until very tender, 25 to 30 minutes. 
3. Meanwhile, heat remaining 2 tablespoons oil in medium skillet on medium. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes. 
4. Stir in garlic, paprika, thyme, and oregano and cook, stirring, 2 minutes. Let cool. 
5. In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl. 
6. Scoop eggplant into food processor, discarding skin. Add lentils, egg yolk, Worcestershire sauce,and onion
   mixture and process until nearly smooth. Add walnut-oat mixture and pulse to combine. 
7. Divide eggplant mixture in 4 and scoop onto prepared pan, then gently shape mixture into round patties. Bake until browned, 10 to 13 minutes, adding cheese during last minute of cooking if using. Let cool 5 minutes before making sandwiches with buns and toppings.
   

 

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