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When the burger craving hits, give this stewed eggplant patty a try for a fresh spin. With all the juiciness and extra flavour of the added veggies, combined with the classic elements of the finished burger, this is bound to be a summer staple.

You will need

Serves 3

  • 30ml olive oil
  • 2 brown onions, quartered
  • 4 cloves garlic, crushed
  • 6 Swiss brown mushrooms, halved
  • 20g dried shiitake mushrooms, roughly chopped
  • 300ml vegetable stock
  • 1 eggplant, ends removed and cut into thick slices
  • 3 slices oat melt cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato sauce
  • 1 tablespoon diced red onion
  • 3 brioche buns
  • Pickles

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15 mins to prep

20 mins to cook

  1. Step 1

    Place the oil into a pan on medium heat, add the onion, garlic and mushrooms into the pan and fry off till golden brown. Add the stock, bring to a boil and turn to low heat to simmer.

  2. Step 2

    Place the eggplant rounds into the stock and cook for 15 minutes or until the eggplant is soft.

  3. Step 3

    In the meantime, toast the brioche paint the brioche puns with butter and toast until golden.

  4. Step 4

    Add cheese to the bottom of the bun, top with an eggplant round, red onion, and pickles. Spread mustard and tomato sauce on the top bun, sandwich together to serve.

Recipe: Simon Toohey

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