Ingredients

The following ingredients have 7 Servings
  • for the eggplants
  • 2 large eggplants (cut into 1" cubes)
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • for the burgers
  • 1 shallot (diced)
  • 1/2 cup parsley (chopped)
  • 1 large egg
  • 1 can white beans (drained and rinsed)
  • 3/4 cup almond meal
  • 1/2 cup cooked rainbow quinoa
  • 1/4 cup romano cheese

Instruction

  • Preheat the oven to 425 degrees F. Toss the eggplant with the oil, salt and pepper the roast until softened, 25 - 40 minutes.
  • Add the roasted eggplant to the bowl of a food processor fit with the steel blade and pulse a few times. Add the shallot and white beans and process until almost smooth. Add the remaining ingredients and process until a dough forms (this will be a little soft, but that's okay).
  • Using wet hands, shape the dough into patties and place them on a parchment lined baking sheet. Chill in the refrigerator for at least 1 hour (this will help them firm up).
  • 15 minutes prior to cooking the burgers, preheat the oven to 400 degrees F. Remove the baking sheet and bake in the center of the oven for 30 minutes, flipping the patties halfway through.
  • Serve warm on a toasted gluten-free bun with your desired toppings.
  • Enjoy!