Aubergine Parmigiana Burger Recipe

This Aubergine Parmigiana Burger is a cheesy and savory recipe, which is made with tender aubergine and fresh mozzarella. It’s a fantastic vegetarian burger, ready in about 20 minutes.

Aubergine Parmigiana Burger Ingredients

• 1 large aubergine (400g)
• 1 large free-range egg
• 30g Parmesan cheese
• 1 x 125g ball of buffalo mozzarella cheese
• 2 large jarred sun-dried tomatoes
• 2 sprigs of basil
• olive oil
• 2 burger buns
• Sea salt

How To Make Aubergine Parmigiana Burger

1. Char the Aubergine: Heat a large, dry non-stick frying pan over a medium-high heat. Cut 2 x 2cm-thick slices of aubergine lengthways. Season the slices with sea salt and place them in the dry pan to char for 3 minutes on each side until tender and grill-marked.
2. Prepare the Coatings and Fillings: While the aubergine chars, beat the egg in a shallow bowl. Finely grate the Parmesan onto a plate. Slice the mozzarella, roughly chop the sun-dried tomatoes, and pick the basil leaves.
3. Coat and Fry the Aubergine: Dip the charred aubergine slices into the beaten egg, then press them firmly into the grated Parmesan to coat. Add a drizzle of olive oil to the hot pan and fry the coated aubergine slices for 1½ minutes.
4. Assemble the Burger in the Pan: Flip the aubergine slices over. On one half of each slice, quickly layer the mozzarella, sun-dried tomatoes, and most of the basil leaves. Fold the other half of the aubergine slice up and over the fillings to create a burger patty.
5. Melt and Toast: Continue to cook the folded aubergine “burgers,” turning every 30 seconds, until the outside is golden and crispy and the mozzarella inside has melted. Remove to a plate.
6. Serve: Halve the buns and quickly toast them cut-side down in the hot pan. Place the aubergine stacks on the bun bases, top with the remaining basil leaves, pop the lids on, and serve immediately.

Recipe Tips

• Why char the aubergine first? Searing the aubergine in a dry pan before breading it does two things: it makes the inside incredibly soft and tender, and it adds a wonderful, smoky flavour that mimics a grilled burger patty.
• Can I use a different cheese? Yes. If you can’t find buffalo mozzarella, a regular low-moisture mozzarella or provolone would also melt beautifully.
• How to get a crispy crust? Make sure you press the egg-coated aubergine firmly into the grated Parmesan. This creates a “frico”-like crust that gets wonderfully crispy when fried.
• Can I bake these instead of frying? You can, but they won’t be as crispy. After charring and breading, you could bake them at 400°F (200°C) for about 10 minutes, add the fillings, fold, and bake for another 5 minutes until the cheese is melted.

What To Serve With Aubergine Parmigiana Burgers

These hearty vegetarian burgers are delicious with classic burger sides:

• Crispy French fries or sweet potato fries
• A simple green salad with a balsamic vinaigrette
• A side of pesto mayonnaise for dipping

How To Store Aubergine Parmigiana Burgers

• Refrigerate: These burgers are best enjoyed immediately while the crust is crispy and the cheese is gooey. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheating: The best way to reheat is in a hot pan or an air fryer for a few minutes to re-crisp the Parmesan crust.

Aubergine Parmigiana Burger Nutrition Facts

• Calories: 500-600 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Aubergine Katsu Curry Recipe
• Moreish Aubergine Salad Recipe
• Aubergine Parmesan Milanese Recipe