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Curry Roasted Eggplant Hummus Burgers

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These roasted eggplant hummus burgers are infused with curry and topped with a creamy refreshing yogurt hummus cilantro sauce. A great vegetarian burger option for summer!

I guess I have a thing when it comes to Sabra and eggplant. For someone who claims to be a hater, I’ve been eating a decent amount of it lately.

Here’s the thing though, eggplant makes for an awesome addition to a veggie burger.

Curry Roasted Eggplant Hummus Burgers

Now, I’m a firm believer in a juicy medium-rare beef burger but I’m not gonna hate on a veggie burger. At least not all veggie burgers (like these cheddar cauliflower burgers or the best portobello mushroom burgers) I will, however, unapologetically hate on pathetically thin cardboard tasting ones that come in a box in the freezer section with an ingredient list scary enough to turn off a hungry dog though.

This ain’t one of those.

Roasted Eggplant Hummus Burgers

Apparently, despite it’s weirdness texture wise by itself, eggplant (besides being awesome for eggplant chips) is pretty great in burger form.

With July 4th coming up and the inevitable BBQ madness, these curry roasted eggplant hummus burgers are a great option for all the veg peeps out there. You don’t even need to fight for space on the grill because these are made in the oven.

The curry permeates throughout and the hummus keeps them nice and moist. 

Don’t skip the sauce either. It’s the perfect coolness to balance out the savory curry flavor and totally makes the burger.

Serve it up with some lettuce (or if you want to go full out hippie, some kale like me) and tomato and I can guarantee those carnivores on the other side of the table will be drooling with envy.

Eggplant Hummus Burgers

Curry Roasted Eggplant Hummus Burgers

Curry Roasted Eggplant Hummus Burgers

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

These roasted eggplant hummus burgers are infused with curry and topped with a creamy refreshing yogurt hummus cilantro sauce. A great vegetarian burger option for summer!

Ingredients

  • 1 medium eggplant, peeled and sliced into 1/4 inch rounds
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons curry powder, divided
  • 2 cloves garlic
  • 2 tablespoons chopped red onion
  • 1/2 cup packed parsley leaves
  • 1/2 cup Sabra roasted pine nut hummus (any flavor will do though)
  • 1/2 cup chopped green pepper
  • salt and pepper to taste
  • 3/4 cup oats
  • 1/4 cup tapioca flour
  • 4 buns
  • toppings of choice (lettuce, tomato, onion, etc.)

For sauce

  • 1/4 cup Sabra hummus (classic works best but again, any flavor will do)
  • 1/4 cup Greek yogurt
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat oven to 450 degrees, line a baking sheet with tin foil and grease with baking spray.
  2. Lay the eggplant slices on the baking sheet. Drizzle both sides with the olive oil and season with 1 teaspoon of the curry powder. Roast for 15 minutes, flipping once half way through.
  3. While eggplant roasts, place the oats in a food process and process until finely chopped. It doesn't have to be the consistency of flour, but you want the pieces broken up. Transfer to a large bowl and set aside.
  4. When the eggplant is done roasting, roughly chop it and add it to the food processor.
  5. Add the remaining curry powder, garlic, red onion, parsley, hummus, green pepper, salt and pepper and process for 10-15 seconds until everything is combined but still somewhat chunky.
  6. Transfer the mixture to the large bowl with the oats.
  7. Add the tapioca flour to the bowl and stir until combined.
  8. Reduce the oven temperature to 400 degrees.
  9. Form the mixture into 4 patties with wet hands (it will be a wet batter) and place on the baking sheet.
  10. Bake for 45 minutes, flipping once halfway through.
  11. While the burgers bake, make the sauce by combining the Greek yogurt, hummus and cilantro in a small bowl and mixing together.
  12. Assemble the burgers by placing them on a bun with desired toppings and spoon the sauce on top.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 362mgCarbohydrates: 57gFiber: 8gSugar: 10gProtein: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

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*This post is sponsored by Sabra. All content and opinions are my own.
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Yum Girl

Friday 7th of August 2015

This recipe has been chosen to be part of our Burgers, Sliders, and Dogs Recipe Roundup – we hope you will help us spread the word by sharing, pinning, and tweeting! All links go directly to your recipes and we hope you get lots of traffic! Kelli and Holli at Yum Goggle

Barbara Long

Thursday 2nd of July 2015

My favorite recipe is the Creamy Bruschetta dip.

longbarb11@aol.com

Brian E.

Thursday 2nd of July 2015

Thank You for the giveaway… we like the Cucumber Avocado Salad Recipe !

Trisha McKee

Thursday 2nd of July 2015

I will definitely be trying the Cucumber Cups recipe.

Kammy Wood

Thursday 2nd of July 2015

The cucumber avocado salad recipe sounds yummy!

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