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Eggplant and Mushroom Burger Patties


  • (1) Eggplant, peeled and diced
  • 10 oz mushrooms, chopped
  • 1/4 small onion, divided
  • 3/4 cup Panko bread crumbs
  • (1) tsp dried parsley
  • (1) Garlic clove, minced
  • 3/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/2 cup part skim mozzarella cheese (shredded)
  • EVOO



  1. Peel and chop the eggplant. Sauté in a pan with approximately 1 tbsp of EVOO and half of the chopped onions until mushy and grey.
  2. Place cooked eggplant and onions into a large mixing bowl with cheese, bread crumb, parsley, garlic, salt and pepper. Stir until thoroughly combined. Cheese should melt into the mixture.
  3. Sauté the chopped mushrooms with EVOO and the remaining onions until tender, (about 10 minutes). Add cooked mushrooms to the eggplant mix and stir to combine.
  4. Place entire mixture into the fridge to cool for at least 1/2 hour. When ready to make, coat a pan with olive oil and scoop 1/3 cup of the mixture into your hands. Form into a patty then place on the hot pan.
  5. Cook for 5 minutes and then flip cooking for an additional 4-5 minutes. Remove from heat and serve!

[Recipe shared by Kristin Horstman via]


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