Follow these steps for perfect results
tofu
drained
onions
minced
nuts
chopped
tahini
fresh parsley
chopped
dill
fresh, chopped
salt
eggplant
diced, steamed
corn flakes
crushed
soy sauce
basil
Preheat oven to 350°F (175°C).
Dice and steam eggplant until soft.
Mix tofu, minced onions, nuts, tahini, fresh parsley, dill, and salt in a bowl.
Add the steamed eggplant to the mixture.
Stir in soy sauce and basil.
Crush corn flakes and add them to the mixture.
Mix all ingredients thoroughly until well combined.
Form the mixture into patties.
Prepare a cookie sheet with lecithin spray.
Place the patties on the lecithin-prepared cookie sheet.
Bake for 15 minutes on one side.
Flip the patties and bake for an additional 15 minutes, or until golden brown.
Expert advice for the best results
For a crispier burger, pan-fry after baking.
Add spices like cumin or coriander for extra flavor.
Serve on whole wheat buns with your favorite toppings.
Everything you need to know before you start
15 minutes
Patties can be made ahead and refrigerated for up to 24 hours.
Serve on a bun with lettuce, tomato, and onion.
Serve with a side salad or sweet potato fries.
Pinot Noir
Discover the story behind this recipe
Vegetarian alternative to traditional burgers.
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