These eggplant burgers are really something else. Eggplant is fried until soft and then mashed with a mixture of herbs, gluten-free breadcrumbs, and vegan cheese shreds, then fried until golden on the outside and tender and melty on the inside. Put some napkins on the side and enjoy, it's gonna be messy!

Cheesy Eggplant Burger [Vegan, Gluten-Free]




Cooking Time




For the Sauce:

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons beet horseradish, red horseradish, or plain horseradish
  • Salt and pepper, to taste

For the Burgers:

  • 4 gluten-free burger buns
  • 2 tablespoons oil
  • 1 large eggplant, diced
  • 1 cup onion, diced
  • 1 cup vegan cheese shreds
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped parsley
  • 1 cup gluten-free breadcrumbs
  • Salt and pepper, to taste

For the Toppings:

  • 1 cup red onion, sliced
  • 2 tablespoons agave nectar
  • Lettuce
  • Tomatoes


  1. For the sauce, mix all ingredients together in a small bowl and refrigerate.
  2. Heat 1 tablespoon of oil in a large-sized frying pan and add the eggplant cubes. Cook until soft. Place in a medium-sized bowl and mash until you have a soft paste (alternatively put in a blender for 1-2 minutes). Add the onion, vegan cheese, garlic, parsley, and breadcrumbs. Add salt and pepper according to your taste. Refrigerate for 15 minutes.
  3. Wet your hands and form 4 equal patties from the eggplant mixture.
  4. Heat 1 tablespoon of oil in a medium-sized frying pan and place the eggplant patties inside. Cook on each side until crispy and golden brown.
  5. Cut the burger buns in half and place in the oven for 5 minutes at 210°F.
  6. For the toppings, place onions and agave nectar into the same frying pan used for the patties. Cook for a few minutes until caramelized.
  7. Take the buns out of the oven. Place the sauce on the inner sides of each bun. Add lettuce, tomato slices, the eggplant patty, and caramelized onions on top.


Adapted from Rhea Parsons Eggplant Crunchburger.