Jerome and I created this eggplant schnitzel burger recipe for those who want a quick burger without all of the fuss of making a veggie burger. The great thing about this recipe is that the eggplant is the patty and all you need to do is crumb it! And oh my gosh… you will be shocked at the deliciousness of these schnitzels. Team it up with the coleslaw for a delicious burger recipe that you will want to make every day!
- Recipe by Veggieful
- Serves 6
- Prep Time 15 minutes
- Cooking Time 10 minutes
- Eggplant Schnitzels:
- 1 large eggplant, washed, peeled and cut into 1cm thick rounds
- 1 teaspoon dijon mustard (optional)
- 1/3 cup Vitasoy Soy Milky Lite
- 2 tablespoons plain or wholemeal flour
- 3 wholemeal bread slices
- 1 garlic clove
- salt and pepper
- spray oil or other oil
- 190g shredded green cabbage
- 1 carrot, grated
- 2 radishes, grated (optional)
- 2 tablespoons vegan mayonnaise
- salt and pepper
- 6 bread rolls
- tomato slices
- lettuce leaves
- Make the batter: In a bowl, add the soymilk, mustard and flour and whisk to combine.
- Make the breadcrumbs: In a food processor, add the bread slices, garlic, salt and pepper and any desired herbs. Process until fine crumbs have formed and pour onto a plate.
- Make the coleslaw: Add all coleslaw ingredients to a bowl and toss to combine. Taste and season with salt and pepper if needed and add more mayonnaise if desired. Set aside.
- Prepare the schnitzels: Dip an eggplant round into the batter and shake a couple of times to drop off any excess. Flip the battered eggplant round on the breadcrumb plate until it is fully coated. Set the crumbed eggplant round aside and repeat this process with the remaining eggplant rounds until all rounds are battered and crumbed.
- Choose to either grill or fry your eggplant schnitzels:
- To grill the eggplant schnitzels: Spray oil or apply baking paper to a baking tray. Add the eggplant schnitzels to the baking tray and lightly spray with oil. Grill until the top of the schnitzel begins to brown. Flip and do this with both sides until browned.
- To fry the eggplant schnitzels: In a pan on high heat, add a good drizzle of oil and add two of the eggplant schnitzels. Fry on each side until browned and crispy. Do this with all of the eggplant schnitzels until they are all browned and crispy.
- Once the 6 eggplant rounds have been grilled or fried, arrange your burger. On a bread roll add the lettuce leaves, an eggplant schnitzel, tomato slices and the coleslaw and serve!
* I peel my eggplant as I find it makes it less tough and gives it a better consistency on the burger.
* You can choose whether you would like to fry or grill the burger. I have tried both ways but only used a small amount of olive oil in the fry pan. I think that the schnitzels taste relatively similar cooked both ways.
On that note, I would prefer the grilled schnitzels as you can cook them all at once and in a healthier way.
Nutritional Analysis – Amount per Serve