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)