The Great Veggie Burger Cook-Off

FARMHOUSE VEGGIE BURGER
PREP: 15 min. (plus 30 min. chilling time)
COOK: 25 min. SERVES 6
The eggplant in this meatless burger from
Farm Café in Portland, Ore., gives the patty
sweetness and heft as well as a host of
phytonutrients and antioxidants.

1 tablespoon olive oil
2 whole eggplant, peeled and diced in
1-inch pieces
2 scallions, chopped
1 tablespoon parsley, minced
1 cup medium cheddar, shredded
1 cup breadcrumbs
¾ teaspoon black pepper
1 teaspoon garlic, minced
¼ teaspoon salt
3 tablespoons olive oil
1. Over low heat in a large nonstick pan, heat
the olive oil and sauté the eggplant until gray
and very soft, about 15 minutes.
2. Mix together the eggplant and the remaining
ingredients except oil, and chill for 30 minutes
in refrigerator.
3. Form into 6 patties about an inch thick.
4. In a sauté pan, heat olive oil until shimmering
hot, fry each side of patty until dark brown,
about 5 minutes each side. Serve on a locally
made sandwich bun with caramelized onions,
spicy brown mustard, roasted red peppers and
salad mix.
Per serving (½ cup per patty): 238 calories,
14.5 g fat (5.1 g saturated fat), 20 mg
cholesterol, 8 g protein, 20 g carbohydrates,
5 g fiber, 242 mg sodium