Aubergine & feta burger with minty creme fraiche
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Aubergine & feta burger with minty creme fraiche
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A flavour-packed vegetarian burger made from roasted aubergine with feta. Serve with a minty creme fraiche dressing.
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Ingredients
- 3 eggplant large, cut into wedges
- 1 onion finely chopped
- 2 cloves garlic crushed
- 2 cups bread crumbs
- 2 tsp cumin
- 2 Tbsp parsley chopped
- 1 Tbsp mint chopped
- 1/2 chili flakes can add a bit more if you like heat
- 180 grams feta cheese 3 rounds, crumbled
- flour for dusting
- olive oil for frying
- salt
- black pepper
- burger bun to serve with the burgers
- Salad to serve with the burgers
For the creme fraiche dip:
- 250 grams crème fraîche
- 1/4 cup mayonnaise I use Miracle Whip Lite, 4 tablespoons, good quality
- lemon zest from half a lemon
- 2 Tbsp lemon juice
- 2 Tbsp mint fresh, finely chopped
- salt
- black pepper
Instructions
- Heat your oven to 180C, drizzle the aubergines with olive oil and roast for about 25 - 35 minutes. Fry the onion and garlic for about 5 minutes until it softens.
- In a food processor briefly whizz the onions and garlic with all the other ingredients except the aubergines.
- When the aubergines come out the oven, allow them to cool slightly and place about a half in the processor and pulse briefly. Chop the other half fairly finely. Empty the food processor mixture into a bowl and by hand stir the chopped aubergines through. The processed aubergines hold everything together and hand chopped ones give the burger a bit of texture. Roll them into balls and press them into a patty.
- Dust with flour and put in the fridge to chill. I did this so they would hold together when frying but I'm not sure it's necessary. Fry until golden brown on either side.
- To make the creme fraiche dip, mix all the ingredients together, season and adjust where necessary.
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