Veggie Burger

Veggie Burger From Scratch - Bruno Albouze - THE REAL DEAL

Veggie Burger Recipe
Serves 4. To make this recipe vegan, substitue cheese and cream spread for vegan mayo.

4 ea. 3 ounces (90g) burger bun
6 ounces (180g) blue cheese, gorgonzola or Roquefort.
Salad greens, washed
Crushed walnut, pecan or hazelnut.

Roasted Eggplants
2 ea. Japanese eggplant
1 Tbsp (15ml) extra virging olive oil
1 Tbsp (15ml) water
Salt and pepper.
Sear with: 1 Tbsp (15ml) extra virging olive oil
Deglaze with: 2 Tbsp (30ml) balsamic vinegar.
Trim off eggplant stems, divide in half and cut lengthwise. Season with olive oil, salt and pepper. Arrange eggplant halves in a shallow dish, add about a tablespoon of water, seal well with plastic wrap and microwave for 6 to 7 minutes (you dont want them to be fully cooked). Carefully, remove the plastic wrap and drain the eggplant slices on papper towels. In a hot pan, drizzle olive oil and sear eggplant slices (flesh side down) for about 15 minutes on medium high heat or until light brown color. Deglaze pan with balsamic vinegar and continue to cook for an additional 5 minutes or until eggplants get a nice caramelization. Flip and turn heat off and let rest in the pan to cool down slowly.

Red Onion Marmalade*
3 ea. red onion, peeled and thinly sliced
2 Tbsp (30ml) extra virging olive oil
Salt and pepper to taste
3 Tbsp (45ml) red wine vinegar.
Cook thinly sliced red onions in olive oil, salt and pepper for about 15 minutes on medium low heat; covered. Stir mixture a couple times during cooking. Remove lid and deglaze with red vinegar; cook for an additional 10 minutes; uncovered. The onion mixture turns into marmalade when any remaining moisture left from the onions and vinegar is gone, then the natural sugar from the onions begins to caramelize within. Set aside.

*Some onion marmalade or onion confit recipes call for hours of very slow cooking method using remouillage…

Pan-Seared Pears
3 ea. Bartlett pear or a similar variety, quartered and cored
1/2 Tbsp (7.5ml) extra virgin olive oil
1 Tbsp (15g) butter.
In a hot pan, drizzle olive oil and sear pear quarters well; for about 10 min on medium high heat. Then, throw in butter in chunks and cook for 3 minutes more.
Drain pears on papper towels. Cut each pear quarter in 2 pieces; making 16 slices total (3 ea per hamburger).

Sour Cream Spread
0.8 cup (190g) sour cream (crème fraiche)
2 Tbsp (30g) Dijon mustard (to taste)
Salt & pepper & lemon juice to taste.
Chopped fresh herbs such as Italian parsley, dill, chives can be added to.
Mix all ingredients together. Keep refrigerated for up to 5 days.

Veggie Burger Assembly
Cut each bun in half, brush with olive oil or drizzle some on the pan or plancha and toast until golden brown. Buns can be toasted under the broiler as well but it will go much faster!..
Coat bottoms and tops bun with some sour cream spread. Place a couple of salad leaves and continue to build up each burger overlaping with roasted eggplant (cut in half or chopped), blue cheese, red onion marmalade, seared pears and more chopped eggplant is desired. Place burgers under the broiler to allow cheese to melt. Add some crushed nuts and burger tops. Serve warm – Bon appétit!

Burger Buns Recipe: Click Here

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