Today I have the pleasure of presenting you some great aubergine and cheese burgers, an easy and cheap recipe since its ingredients if you don’t have them at home, which you can almost certainly buy in any supermarket.
The idea of these eggplant burgers was given to me by a neighbor who, according to what she was describing to me, made me want to prepare them “so what.” But, as usual for me, I made a few small changes to make them easier to prepare.
One of those variations is not to turn on the oven to cook the vegetables, since there are times when we are so tired that we are very lazy to turn on the oven. Another is that I have added egg and cheese to make them juicier and more flavorful. Well, I will tell you throughout the recipe other tips and tricks that are going to come in handy.
If you want to know how these delicacies are prepared, I recommend that you keep reading. Prepare @, well, let’s go for the recipe!
- 2 aubergines
- 1 red bell pepper
- 1 onion
- 2 cloves of garlic
- 130 gr of oat bran or breadcrumbs
- 150 gr of grated mozzarella cheese
- 1 egg
- Extra virgin olive oil
Eggplant and cheese burgers. Easy and cheap recipe: step by step
1.- First you have to put a frying pan with a drizzle of oil on the fire and fry the onion and garlic very minced. Add a pinch of salt and freshly ground pepper and sauté over low heat until the onion turns translucent.
2.- While it is done, peel the aubergines and cut them into small cubes. You also have to chop the pepper, I only put half because it seemed very big, but if you want to add everything you can do it.
3.- As soon as the onion is ready, add the rest of the vegetables, another pinch of salt and pepper and stir. Cover them so that they do not lose heat and they sauté before.
4.- When you see that they are soft, pour them into a colander and spatch them with a kitchen tongue or a wooden spoon so that they release all the water. They have to drain about 10 minutes.
5.- After time, it has to be as if it were a puree. You pour it into a bowl and add the grated cheese, stirring until well integrated. Now you add the beaten egg, which with the cheese will give it a lot of creaminess. You also add the chopped parsley and give it a few turns until you get a homogeneous mixture.
6.- Now it is the turn of the saved. You mix it little by little until it is fully integrated and let it rest for 10 minutes. I have decided on bran because it absorbs a lot of moisture and thus the burgers will not be caked or dry, but if you do not have oatmeal you can use breadcrumbs.
7.- After 10 minutes you have the dough ready to shape the hamburgers, if you see that the dough has become soft, you can add a little more bran. Take a little mixture and form a ball with it, cover your hands with flour so that they do not stick and place the ball on a piece of baking paper, put another piece of paper on top and squash until it is the size you like best .
8.- And to finish, put on the fire the same pan that you used to poach the aubergines and add a bit of oil. You fry them in batches of two over low heat and when they are golden brown and crisp on both sides, you remove them from the pan and place them on a plate with kitchen paper to absorb the excess oil.
My tips and tricks
- You can put more vegetables like carrots, zucchini …
- You have to work the dough well until it doesn’t stick to your hands.
- When you put the aubergines to drain, you can put some weight on top to make them sweat faster.
- If you like spices you can add oregano, cloves, nutmeg …
- You can accompany them with white rice , potato chips and also with a rich sauce such as a yogurt sauce , homemade mayonnaise …
Rich, really rich
Note : the price is indicative, it all depends on where you are going to buy.
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Aubergine schnitzel with ham and cheese
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