Curried Eggplant + Quinoa Burgers Print Recipe Print Recipe

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.


  • 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


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 withΒ  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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  • Heather

    Lisa these look super yummy! I’m so excited to try these. Wondering if zucchini would work instead of eggplant? Have everything but the eggplant. I recently found FatFree Vegan Kitchen too and have some recipes saved to try. Thanks for the recipe! πŸ™‚
    On a another note, I just saw that you live Los Gatos! My sister-in-law lives there with her family. We are thinking of visiting in the Spring or Summer. Love it there!

  • the YYLady

    Oh hooray for another recipe sans soy! (Serious thank you.) Also, I LOVE this blog. Crack candy for the girl who is dreaming up the camera she may get for her 21st. (Hope?) If you’re interested in another soy-free, dairy-free, can be modified into gluten-free veggie burger that rocks, try the PPK’s Olive Lentil Burgers (google). I used Braggs Liquid Aminos to replace the soy sauce. πŸ™‚ You can use a gluten-free bread for the breadcrumbs.

    PS- rainbow pancakes that I can eat?? yay!!

  • Annett

    Quinoa FLAKES? Haven’t seen those before. Can you use whole quinoa and grind it up?

    This recipe sounds delicious!

  • Cookin’ Canuck

    These sound fantastic! Full of fiber and protein – and I’ll bet theyre delicious.

  • Maria

    I want one for lunch! Want to come over and cook with me? πŸ™‚

  • With Style and Grace

    Yes, I would LOVE to come cook for you in that amazing kitchen of yours πŸ™‚

  • Bryn

    Saw your post this morning and sent Nick to the store with a list of the ingredients. Couldn’t find quinoa flakes so we used ground quinoa instead. Seemed to work just fine. Thanks for the recipe!

  • With Style and Grace

    I love it! Good to know about the Quinoa and happy it all turned out for you!

  • Sally

    The Boy and I are having a vegan week to detox, this comes at a great time!

  • Rowaida Flayhan

    love love this recipe will definitely try it tomorrow love all the ingredients! thanks so much

  • Jeanee

    This looks fantastic!

  • Lonely Wife Project

    Going through your archives and I need to say that you’re making me want to go home and cook immediately. LOVE that you include so many vegetarian and vegan options for us veggies.

  • Shelly

    You may want to check out Mark Bittman’s spicy autumn vegetable burgers. It’d be pretty easy to find gluten-free subs for the flour and bread crumbs. They are delicious!

  • Sally

    Have wanted to make these for weeks…I’m eating one now and they are amazing! Thanks πŸ™‚

  • Anonymous

    I haven’t made these for a while, thanks for the reminder and so happy you enjoyed them!

  • Sandy

    Just made these for dinner, wow, really amazing! So much flavour! Thanks : )

  • Locate Special Diet

    These look amazing!!!! <3