This Smoky Eggplant Bean Burger & Garlic Mayo post is a paid partnership with Hilary's Eat Well. All views and opinions expressed are my own.
I love a good burger. It's the ultimate comfort food and is so much fun both to make and eat (except if you're trying to make a good impression on a first date, perhaps...). There's nothing quite like taking a huge bite out of a loaded burger and the satisfaction that comes with chomping down through crisp lettuce to the hearty patty beneath.
I also love to eat a whole food diet however, and it can be difficult to find a burger that satisfies my cravings for comfort food as well as my desire to nourish my body. All my recipes are made with natural, whole food ingredients, and I wanted there to be no exception when I created this delicious Smoky Eggplant Bean Burger recipe.
Happily, I've found the perfect combination with the burger patties from Hilary's Eat Well. Having enjoyed their products for years (I first discovered their Hemp & Greens Veggie Burger when on holiday in Hawaii), I've always loved that their ingredients list is clean and full of nourishing, healthy whole foods.
Things like millet, adzuki beans and flaxseeds are ingredients I use regularly as they contain so many nutrients. When combined with delicious seasonings, they make a burger patty that is not only delicious, but that I feel really good about eating!
Smoky Eggplant Bean Burger & Garlic Mayo - The Recipe
I'm really happy with this recipe. It pairs Hilary's Adzuki Bean Burgers with lightly smoked eggplant strips for a succulent, satisfying mouthful. I've also added a garlicky vegan mayo to provide rich creaminess. The crisp onions, fresh tomatoes and lettuce finish the burger off and ensure that you get one delicious bite!
The ingredients list may look a little long but the recipe is actually surprisingly simple to make, it just requires assembling. The garlic mayo can be made in advance and refrigerated until you're ready to use it, just leaving you to quickly make the smoky eggplant strips and cook the burgers.
Loking for a bread-free option for this Smoky Eggplant Bean Burger? I recommend wrapping the burgers, mayo and toppings in a large collard leaf as an alternative. I've done this myself, it works really well and you don't lose out on any taste. There is enough flavour in the burger and fixings that you won't feel deprived by not having a bun!
Finally, be sure to check my notes below the recipe regarding ingredient substitutions and tips, as these are important to take note of. Enjoy!
Smoky Eggplant Bean Burger & Garlic Mayo (vegan & gluten-free)
For the garlic mayo
- ½ cup soy milk
- 1 clove garlic, crushed
- 1½ tsp apple cider vinegar
- 1 tbsp lemon juice
- ¼ tsp powdered mustard
- ¾-1 tsp salt (depending on taste)
- ½ tsp smoked paprika
- 1 cup avocado, grapeseed or any other oil with a light flavour
For the smoky eggplant strips
- 1 small or ½ a medium eggplant/aubergine
- ½-1 tsp smoked paprika
- 1 tbsp Braggs Soy Seasoning or tamari
- 1 tsp garlic powder
- 2 tbsp olive, avocado or grapeseed oil
For the burgers
- 2 Hilary's Adzuki Bean Burgers (or your favourite bean burgers if these aren't available where you live)
- 2 gluten-free sourdough burger buns
- red onion slices
- tomato slices
- lettuce leaves
To make the mayo
- Add all mayo ingredients except the oil to a blender, and blend on low speed for approximately 5 seconds to combine.
- Gradually add in the oil while the blender is churning (still on a low speed). If you have a Vitamix or similar you can add the oil through the hole in the top of the blender.
- Once all the oil is added, continue to blend the mixture on low until the oil is mixed in and the mayo thickens (about 30 seconds to 1 minute).
- Remove the mayo from the blender and store in an airtight jar in the fridge until needed (it will naturally firm up a little more when it's cold).
To make the eggplant strips
- Preheat a large frying pan or skillet on a medium heat.
- Slice the eggplant into chunky flat strips no more than ½cm thick and approximately 10cm long.
- Add the eggplant strips, along with the paprika, Bragg's, garlic powder and oil to a large bowl. Mix with your hands to evenly coat the eggplant strips with the seasoning.
- Place the strips flat on the surface of the frying pan, and fry them for 3 minutes until browned on the underside.
- Flip them over, brush the tops with more Bragg's/oil if needed and fry for another 3 minutes.
- Remove from the heat and set aside.
To make the burgers
- Cook the Hilary's Adzuki Bean Burgers as per package instructions.
- Slice the burger buns in half, and spread smoky garlic mayo over the bottom halves.
- Add lettuce leaves, then the burgers, spreading more mayo over the top.
- Add the eggplant slices, red onion, tomato and finally the top halves of the burger buns.
- Eat while hot and enjoy!
- Don't be tempted to substitute soy milk for any other kind of milk! The protein in the soy is what helps the mayo thicken. Almond milk etc. likely won't have the same effect.
- Avoid blending the mayo on a really high speed - this can cause the milk/oil mixture to curdle! Stick with a low setting.
- Make sure to use SMOKED paprika for the mayo and eggplant strips. If you just use regular you won't get that smoky taste.
Did you try this recipe? If so, please leave a comment or tip for others below. I love to know how you’ve made it your own!