Burgers…made with eggplant.
2 eggplants sliced into rounds (of medium size)
3 Tbsp. Braggs or GF soy sauce
4 large cloves garlic, crushed
2 small slices of GF bread torn into pieces
1 Tbsp. tahini (or more)
1 teaspoon Chipotle sauce (or more)*
1 1/2 cups dry textured vegetable protein
Bake the eggplant on an oiled baking sheet at 350F until tender, turning halfway through. Remove from oven and transfer to a food processor.
Add the Braggs, garlic, bread, tahini, and chipotle sauce. Blend until smooth, then add the textured vegetable protein. Blend to mix well. Let it sit for at least 20 minutes. Blend again briefly and taste for seasoning. (a little salt? more chipotle?)
Form into 8 patties (approx. 3 inch). When I am making patties from something sticky like this I find it helpful to form the patty between two layers of plastic wrap so they don’t stick to my hands. Bake the patties on an oiled baking sheet at 375F for 25-30 minutes, flipping over halfway through. If you would like the burgers a little crispier, put them under the broiler for a few seconds on each side.
Serve as is, with the sauce of your choice, or on a GF bun with greens, tomato, Veganaise, and spicy ketchup.
*Some chipotle in adobo contains wheat starch! Read labels and look for the stuff in the jar instead.
The time needed to cook this recipe is more than one hour