How about potato pizza? Or with a guaranteed liver-free eggplant potato burger with avocado and almond mayo? The burger in this recipe is made with eggplant and potato, and topped with a delicious avocado almond mayonnaise dressing. Feeling tempted yet?

Potato and Eggplant Burger with Avocado Mayo [Vegan]







For the Burgers:

  • 4 large potatoes
  • Oil for frying
  • 4 tablespoons flour
  • 2 teaspoons sesame
  • 1 tablespoon sunflower seeds
  • 1 eggplant
  • 1 onion
  • 1 tomato
  • 4 leaves of iceberg lettuce

For the Almond Avocado Mayonnaise: 

  • 1/2 avocado
  • 2-ounces white almond puree
  • 3 and 1/2-ounces cold water
  • 1 teaspoon salt
  • 1 teaspoon mustard
  • 2 teaspoons lemon juice
  • 3 and 1/2-ounces neutral oil


For the Burgers:

  1. Peel the potato and grate into a bowl. If the potatoes are very wet, press a scoop or sturdy sieve onto the dough and use a spoon to remove some of the liquid that forms on it.
  2.  Now, the flour , the sesame and sunflower seeds, stir and the mass with salt and pepper to taste.
  3. From the mass now form the burger halves.
  4.  Heat the oil in a pan and bake the halves of the burger from each side for about 5 minutes until golden brown.
  5. In the meantime, cut the eggplant into thicker slices and fry in another pan from both sides, salt and pepper.
  6. Now spread the burger halves with the almond-avocado-mayo and cover the remaining ingredients.

For the Almond Avocado Mayonnaise:

  1. Place all ingredients, except for the oil, in a tall container and puree with a blender.
  2.  Now let the oil run in a thin stream, while continuing to run the blender until the mass becomes creamy.

Nutritional Information

Per Serving: Calories: 591 | Carbs: 57 g | Fat: 32 g | Protein: 18 g | Sodium: 46 mg | Sugar: 24 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.