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Vegan aubergine burger with fresh vegetables
Golden crispy aubergine burger in a wholemeal bun

Crispy vegan aubergine burger

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
Aubergine is a true master of transformation: spongy and slightly bitter when raw, but becomes creamy and soft when cooked. In this burger, the crispy breadcrumb coating contrasts with the soft interior, creating an enjoyable texture play in every bite that rivals any meat version.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan
  • 3 plates for breading
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Slice the aubergine into 1 cm thick discs. Salt both sides, let stand for 15 minutes, then wipe off the moisture.

Tip: Salting draws out water via osmosis, making the aubergine denser and less bitter.
2 ✓

Mix the chickpea flour with the water and spices into a thick batter. This replaces the egg.

Tip: The batter should be the consistency of pancake batter to stick to the vegetable.
3 ✓

Dip the aubergine into the batter, then the breadcrumbs. Fry in hot oil until golden brown.

Tip: The oil should be hot enough so the coating crisps up immediately and doesn't get soggy.
4 ✓

Toast the buns cut side down. Assemble the burger: sauce, lettuce, aubergine, tomato.

Tip: Toasting seals the surface of the bun so the sauce doesn't make it soggy.

Recipe FAQ

Why did the aubergine soak up oil?
The oil wasn't hot enough, or you didn't salt it beforehand. Salting compacts the structure so it absorbs less oil.

Ingredients

  • 2 whole Aubergine (medium)
  • 4 whole Wholemeal burger buns
  • 100 g Chickpea flour (Gram flour)
  • 100 ml Water
  • 100 g Breadcrumbs
  • 3 tbsp Olive oil (for frying)
  • 2 whole Tomatoes
  • 4 leaves Lettuce
  • 4 tbsp Vegan mayonnaise
  • 1 tsp Paprika
  • 1 tsp Salt
  • 0.5 tsp Pepper