Amaranth Eggplant Burgers with Sriracha Tahini Sauce -

Amaranth Eggplant Burgers with Sriracha Tahini Sauce -


So, August is halfway over and these are the first burgers I’ve made all summer.  Gasp!

I don’t know what took me so long.  Even though we don’t have a grill, I’m usually all over burgers in the summer.  I guess I’ve just been a little uninspired in that department or perhaps I’ve been too busy eating Mexican Bowls.  Probably more of the latter.

When my CSA sent us a ton of tiny eggplants in our delivery, I immediately thought to myself “Well, how am I going to disguise these to get Chris to eat them?”  Also in the delivery were two organic, non-GMO corn cobs.  Corn on the cob is one of my favorite burger sides (fries being the first, because duh!), and it was then that I realized I’d yet to have a burger this summer.  It was then that I knew what was happening with the eggplant.


  • 3 cups diced eggplant
  • olive oil spray
  • 2 tablespoons Bragg Liquid Aminos
  • 1/4 cup amaranth
  • 3/4 cup vegetable broth
  • 1 teaspoon olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon nutritional yeast
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon liquid smoke
  • salt and pepper to taste
  • 4 burger buns
  • burger fixings (tomato, lettuce, red onion, avocado, ketchup, mustard, BBQ sauce, hummus)
  • Sriracha Tahini Sauce (optional)
Read the whole recipe on Keepin' It Kind