Meatless Monday – Eggplant Burgers with Tzatzikiaggieskitchen
I’m not really much of a planner. There are moments when I really like that about myself and then there are moments when I really don’t. Dinnertime is usually one of those moments. Let me rephrase that…dinnertime is definitely and most always one those moments.
This recipe smacked me in the face one morning while hanging out on Twitter. I love eggplant and am always looking for new ways of cooking it. On that day I actually had a few Japanese eggplants ready to be picked from my little garden so I knew these Eggplant Burgers had to be dinner. So in my effort to “plan ahead” I went out and picked those eggplants, and prepared the patty mixture in a bowl during lunchtime so that dinner time would be a little more organized. I even made the tzatziki sauce ahead of time too.
Dinner planning can be so easy if you just try right?
These were absolutely delicious and can be served in so many ways. I loved them as little sandwiches on English Muffins, but can also be enjoyed just on their own as a snack.
Eggplant Burgers with Tzatziki
Recipe adapted from Apples to Zucchini
2 medium eggplants or 3-4 Japanese eggplants, peeled
1/2 red or sweet onion, minced
4 oz crumbled feta cheese
1 1/4 cup plain panko breadcrumbs
2 eggs, beaten
1 1/2 teaspoon Greek seasoning
Take half the eggplant (1 medium or 2 Japanese), cube it and steam in in a pot using only about a half inch of water until soft. Drain and let cool. Once cooled, squeeze water completely out of eggplant and place in a large bowl. Mash the softened eggplant in the bowl until it reaches a chunky-smooth texture)
Shred the remaining eggplant (uncooked) using a box grater and combine with the steamed eggplant. Add other ingredients into the bowl and mix thoroughly.
Using a 1/4 cup measuring cup, scoop out mixture and place in a preheated skillet sprayed with nonstick spray or olive oil. Mixture will be soft so flatten and shape using your spatula. Cook over medium high heat until browned, about 5-7 minutes. Then flip and continue to cook for another 5-7 minutes.
Serve on whole wheat toasted English Muffins with homemade tzatziki sauce.