The Great Veggie Burger Cook-Off

JERRY’S VEGGIE BURGER
PREP: 30 min. COOK: 10 min. SERVES 8
The vegetable burger at Jerry’s Sandwiches
in Chicago is made with a cornucopia of
vegetables, including eggplant, carrots, peas,
red peppers, cauliflower and corn. It’s loaded
with vitamins C, A, B and K, as well as boron,
fiber and potassium.

2 eggs
1∕4 cup all natural mayonnaise
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon mustard powder
1 teaspoon kosher salt
¾ teaspoon ground black pepper
1∕4 teaspoon ground cumin
½ medium eggplant, peeled and sliced into
rounds
½ cup onion, finely diced
1½ cups panko breadcrumbs
½ cup carrots, finely diced
½ cup cauliflower, finely diced
½ cup frozen peas
½ cup frozen corn
½ cup roasted red peppers, finely diced
1 cup canned black beans, rinsed and
drained
¼ teaspoon minced ginger
¼ cup cilantro, chopped
1. Mix together the first 8 ingredients. Set aside.
Heat a nonstick skillet or grill pan over mediumhigh
heat, and grill the sliced eggplant until
lightly browned and heated through, about 2
minutes per side. Remove the eggplant to cool,
and add the onion to the pan and sauté for 3
more minutes.
2. Dice the eggplant, then combine with the
onions, panko and remaining ingredients
through cilantro in a separate bowl. Add
the egg mixture, mix gently and shape into
approximately ½-inch-thick patties. Cook in
a skillet or grill pan and sear both sides until
golden brown. Serve on a bun with your favorite
toppings and condiments.
Per serving (½ cup per patty): 194 calories,
10 g fat (2 g saturated fat), 48 mg cholesterol,
6 g protein, 19.5 g carbohydrates, 4 g fiber,
498 mg sodium