Mushroom eggplant vegan burger on whole grain with condiments
Have you been looking for a gluten-free, vegan burger that is nutritionally balanced and delicious? Put this tasty patty on whole grain bread, a lettuce wrap or a creative version of a soft taco. Yum! Use organic ingredients whenever available.

• Chickpeas, AKA garbanzo beans, are not only high in fiber and protein but are also a rich source of minerals and antioxidants.
• Eggplants, AKA aubergines, originated in India and are chock-full of fiber, antioxidants vitamins and minerals.
• Mushrooms, a type of fungi, are nutritious and can contribute to longer life spans. Unlike plants, mushrooms do not require sunlight to grow.

Mushroom Eggplant Vegan Burger Supreme


2 large eggplants, peeled and finely chopped
1 large Portobello mushroom, finely chopped
1 large carrot, finely chopped
6 green onions, finely chopped
¼ cup fresh parsley, finely chopped
1 cup cooked garbanzo beans, drained
½ cup rolled oats
¼ cup ground chia seeds
¼ cup ground flax seeds
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon each: black pepper, thyme, sage, coriander, cumin, oregano, paprika, dried mustard




You can chop the veggies in a food processor, using theS-blade.

Transfer to a large bowl and mix the veggies and other ingredients until thoroughly combined.

Use 1/2 cup plastic measuring cup to evenly scoop out mixture and fold out on parchment paper. For a smaller, thinner patty, use a 1/3 cup measuring cup.

Form 1/2 inch thick patties. Refrigerate for 6-8 hours or overnight.

Low broil 12 minutes on each side.

Serve warm on a bun or in a wrap. Add your favorite condiments, lettuce, tomato and onion. Enjoy!

Store leftovers in the refrigerator for up to one week. When you’re ready to enjoy another burger, place your patty in the toaster oven or heat in a lightly-oil skillet.

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