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.
Now, I’m a firm believer in a juicy medium-rare beef burger but I’m not gonna hate on a veggie burger.
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.
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.
Need some ideas for sides?
Curry Roasted Eggplant Hummus Burgers
- 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.
- 1/4 cup Sabra hummus, classic works best but again, any flavor will do
- 1/4 cup Greek yogurt
- 2 tablespoons chopped cilantro
- Preheat oven to 450 degrees, line a baking sheet with tin foil and grease with baking spray.
- 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.
- 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.
- When the eggplant is done roasting, roughly chop it and add it to the food processor.
- 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.
- Transfer the mixture to the large bowl with the oats.
- Add the tapioca flour to the bowl and stir until combined.
- Reduce the oven temperature to 400 degrees.
- Form the mixture into 4 patties with wet hands (it will be a wet batter) and place on the baking sheet.
- Bake for 45 minutes, flipping once halfway through.
- While the burgers bake, make the sauce by combining the Greek yogurt, hummus and cilantro in a small bowl and mixing together.
- Assemble the burgers by placing them on a bun with desired toppings and spoon the sauce on top.
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post is sponsored by Sabra. All content and opinions are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.