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Eggplant Burger [Vegan]

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I love veggie burgers. I simply can't get enough of them. I eat a veggie burger in one form or another at least three times per week. If it's in the shape of a patty and it's wedged between two buns, pass it my way because it's going in my belly. Because you and I are friends, I want to share something special with you. It's my favorite veggie burger of all time.

I give you...baked eggplant burgers! These burgers are savory, filling and addictive. They're packed full of protein and vitamins. Above all else, they are delicious! I love to top them with tahini sauce and they are also fantastic when topped with hummus and dill pickles.

Eggplant Burger [Vegan]


  • 2 teaspoons olive oil, plus more to brush on eggplant before roasting
  • 1 red onion, diced
  • 1 14 ounce can cannellini beans
  • 1/4 cup diced green bell pepper
  • 1/2 an eggplant (should equal about 1 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon pine nuts
  • 1 clove of garlic, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 cup classic hummus (or your favorite flavor hummus)
  • 1 cup panko breadcrumbs
  • tomato, sliced for topping, optional
  • lettuce, for topping, optional


  1. To make the burgers, preheat your oven to 450°F.
  2. Roast the eggplant by cutting it into 1/4-inch slices and brushing each side with olive oil.
  3. Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.
  4. Once the eggplant is done and you remove it from the oven, turn the oven down to 400°F.
  5. While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften.
  6. Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt, and cumin into a large bowl.
  7. Add the hummus and stir.
  8. Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.
  9. Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.
  10. Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray.
  11. Place the patties on the foil and bake for 45 minutes, turning once halfway through.
  12. Remove the burgers from the oven, add your preferred toppings and enjoy!

Nutritional Information

Total Calories: 970 | Total Carbs: 140 g | Total Fat: 36 g | Total Protein: 39 g | Total Sodium: 3887 g | Total Sugar: 17 g

Calculation used values for rinsed and drained canned cannellini beans. Calculation did not include optional toppings.





Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she demonstrates that a vegan life does not have to be devoid of frosting or fun. When she’s not elbow-deep in cake batter you’ll find her rescuing cats, yelling at hockey games, hopping the globe and struggling to stay in crow pose.



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14 comments on “Eggplant Burger [Vegan]”

Click to add comment
Phyllis Rouse
1 Years Ago

Jocelyne Hyland

Connie Schwermer
1 Years Ago

John Dunn

Simone Jonker
1 Years Ago

Chanel Dankert looks fabs

1 Years Ago

If make ur own hummus; which I do. You can use any use any kind of beans to make it .

Katie Gleason
1 Years Ago

Mary Raasch

Mary Raasch
04 Jul 2016

Looks good!

jennifer smith
2 Years Ago

I added a small courgette (zucchini) and a handful of mushrooms chopped really small. Vry scrumptious burgers :)

4 Years Ago

Would I be able to make a large batch and freeze them?

5 Years Ago

I cannot begin to tell you how delicious this is! Before I added the breadcrumbs, I tasted the mixture and it was a yummy dip for bread/ crackers. I don't like green peppers, so I added fresh roasted red pepper and it was amazing! Thank you for this recipe.

6 Years Ago

You can also use eggplant chutney as a spread for your burgers; here's an that would taste great in a burger.

6 Years Ago

Would it work without the hummus? My son is allergic to chickpeas (among many other things) and the recipe would work wonderfully with that one exception. Any other substitutions you think might work?

20 Mar 2012

I saw hummus at our grocery made with white beans rather than chickpeas

23 Aug 2012

You could probably just add some (a tablespoon or two) of tahini, which is a sesame paste, it gives hummus most of its flavor. Or You could make your own hummus with cannelinni beans. Try: http://www.foodnetwork.com/recipes/food-network-specials/white-bean-hummus-dip-recipe/index.html

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