Health Week | Day 2: Curried Eggplant + Lentil + Quinoa (120 calorie) Burgers!

I was determined to find a recipe for a dairy-free, gluten-free and soy-free veggie burger. It’s rare to find one that’s free of all three, trust me. Once I discovered this recipe on FatFree Vegan Kitchen, it went right into my “must make” file. My only regret, not doubling the recipe. Ok, tripled. Yes, they were that good. Enjoy it dipped in mustard (that would be me), tucked in a pita, or made in a lettuce wrap. For you calorie counters, it’s your lucky day, they’re only 120 calories per patty! Happy dieting day to you.

If you’re allergic to eggs, these are also egg-free!

Day 1 of Health Week: Berry-licious Smoothie ~ Enjoy healthy recipes all week long!

{Prepared & Photographed by With Style and Grace}

Curried Eggplant, Lentil and Quinoa Burgers

{Recipe from Fat Free Vegan Kitchen}

These tender burgers are lightly curry-flavored but not spicy.

Ingredients

• 1 large eggplant
• 3/4 cup quinoa flakes
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked lentils
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp smoked paprika – I used mild
• 2 tsp potato starch (may also use cornstarch or arrowroot)
• 1/2 tsp salt
• 1/2 tsp agave nectar

Directions

Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Set aside.

Remove top of the eggplant, cut it in half lengthwise. Place it cut-sides down on your lined baking sheet. Bake for 25 minutes. Eggplant will be sunken in and very tender. Remove and place the eggplant into a shallow dish and allow it to cool completely. If you’d like to make this ahead of time, you may store in an airtight container in the refrigerator.

When the eggplant has cool, discard any liquid and scrape the flesh away from the skin/peel. Place all the insides (pulp) in a food processor and pulse a few times until you have a coarse puree. Transfer to a medium-sized bowl and add the remaining 11 ingredients. Mix until it’s well combined and allow to stand at room temperature for about 20 minutes.

Preheat oven to 425 degrees F (again, if it’s been turned it off). Line a (clean) baking sheet with parchment paper.

With a large non-stick frying pan, heat over medium – high heat. Spray with  pan spray or canola oil. You may want to wet your hands before forming the eggplant mixture into patties – about 3 inches wide and 1/2 inch thick. I use my finger tips to help shape them once they were in the pan. I cooked 2 at a time until lightly browned before (carefully) flipping them over to brown the other side.

Remove the patties with a spatula and place on the prepared baking sheet. Bake for about 15-20 minutes – until burgers are cooked through. Enjoy!

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