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Aubergine & feta burger with minty creme fraiche
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Aubergine & feta burger with minty creme fraiche

A flavour-packed vegetarian burger made from roasted aubergine with feta. Serve with a minty creme fraiche dressing.

Prep Time
10 mins
Cook Time
40 mins
Course: Lunch
Cuisine: American

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
  • black pepper
  • salt

Instructions

    Cup of Yum
  1. 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.
  2. In a food processor briefly whizz the onions and garlic with all the other ingredients except the aubergines.
  3. 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.
  4. 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.
  5. To make the creme fraiche dip, mix all the ingredients together, season and adjust where necessary.