August 12, 2013

Vegan Eggplant Schnitzel and Coleslaw Burger Recipe


I absolutely love vegan burgers... but even more, I love it when they are easy and quick to make! Jerome and I created this eggplant schnitzel burger recipe for those who want a quick burger without all of the fuss of making a veggie burger. The great thing about this recipe is that the eggplant is the patty and all you need to do is crumb it! And oh my gosh... you will be shocked at the deliciousness of these schnitzels. They taste like restaurant burger patties! The coleslaw adds a nice twist and a yummy creaminess and crunch to the burger. I guarantee that you will love these. I will be surprised if you don't start making the patties on their own eating a whole tray of them in one sitting hehe. I am also very impressed at how well the crumb stays on the eggplant rounds and how tender the eggplant gets when grilled or fried. Yum yum yum! Since we created this eggplant recipe, Jerome and I have made them for dinner and have just eaten them with salad and sauce. I really would love for you to make these. Tell me how they go :)


makes: 6 burgers
prep time: 15 minutes
cooking time: 10 minutes



Eggplant Schnitzels:
   1 large eggplant
   1 teaspoon dijon mustard (optional)
   1/3 cup Soy Milky Lite
   2 tablespoons plain or wholemeal flour
   3 wholemeal bread slices
   1 garlic clove
   salt and pepper
   spray oil or other oil

Coleslaw:
   190g shredded green cabbage
   1 carrot, grated
   2 radishes, grated (optional)
   2 tablespoons vegan mayonnaise
   salt and pepper

Other:
   6 bread rolls
   tomato slices
   lettuce leaves


  1. Wash, trim and peel the eggplant.
  2. Slice the eggplant into 6 1cm high rounds.
  3. Make the batter: In a bowl, add the soymilk, mustard and flour and whisk to combine. Set it aside.
  4. Make the breadcrumbs: In a food processor, add the bread slices, garlic, salt and pepper and any desired herbs. Process until fine crumbs have formed. Pour the breadcrumbs on to a plate. Set it aside.
  5. Make the coleslaw: Add all coleslaw ingredients to a bowl and toss to combine. Taste and season with salt and pepper if needed and add more mayonnaise if desired. Set it aside.
  6. Prepare the schnitzels: Dip an eggplant round into the batter and shake a couple of times to drop off any excess. Flip the battered eggplant round on the breadcrumb plate until it is fully coated. Set the crumbed eggplant round aside and repeat this process with the remaining eggplant rounds until all rounds are battered and crumbed.
  7. Choose to either grill or fry your eggplant schnitzels.
    To grill the eggplant schnitzels:
    Spray oil or apply baking paper to a baking tray. Add the eggplant schnitzels to the baking tray and lightly spray with oil. Grill until the top of the schnitzel begins to brown. Flip and do this with both sides until both sides have browned.
    To fry the eggplant schnitzels: In a pan on high heat, add a good drizzle of oil and add two of the eggplant schnitzels. Fry on each side until browned and crispy. Do this with all of the eggplant schnitzels until they are all browned and crispy. 
  8. Once the 6 eggplant rounds have been grilled or fried
  9. , start arranging your burger. On a bread roll add the lettuce leaves, an eggplant schnitzel, tomato slices and the coleslaw. 
  10. Serve immediately and start being amazed at the deliciousness of our vegan eggplant schnitzels! Enjoy!

  • Add any desired herbs to the breadcrumb mixture for extra taste. Jerome loves added rosemary!
  • Purchase vegan mayonnaise from the grocery store or make our recipe here.
  • Adding the dijon mustard to the batter is optional. I find that it just gives it a little extra flavour. You could also add your favourite spices to this mixture!
  • The grated radish is optional. I just love the flavour that radishes give to coleslaw.
  • I peel my eggplant as I find it makes it less tough and gives it a better consistency on the burger.
  • You can choose whether you would like to fry or grill the burger. I have tried both ways but only used a small amount of olive oil in the fry pan. I think that the schnitzels taste relatively similar cooked both ways. On that note, I would prefer the grilled schnitzels as you can cook them all at once and in a healthier way.
  • Add some yummy fried onions to your burger for more flavour!


The nutrition information above is an approximate guideline and is representing the grilled method. Our delicious eggplant schnitzel burgers are high in dietary fiber, high in vitamin A, very high in vitamin B6 and high vitamin C. Wow! It is like a superhero burger :) Enjoy!

10 comments:

  1. I made these and they were awesome. So much easier than the normal veggie burger and so much less work. They stay together well and I kept some in the fridge and ate them the next day and they were still so good. Thanks!

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    1. I am so glad!! I have eaten them the next day too and they are still so amazing :D

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  2. GREAT IDEA AND GREAT FLAVOUR. SO HAPPY IWTH THE RECIPE. WILL MAKE AGAIN.

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  3. This was so delicious and easy to make, my hubbie 2 and 4 year olds gobbled them up. Thanks

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    1. Hi Briony! Thanks for your comment. I am happy that you and your family enjoyed them :)

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  4. It seems that almost every recipe today has an equal or perhaps a fair counterpart vegan version. Good post.

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    1. Hi there! Thanks so much :) Have a nice day!

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  5. Saw this recipe and had instant (probably pregnancy-induced) craving for them at 10.00pm. I made a slap-dash version with oat milk as we were out of soy and added parsley to the breadcrumb mixture. I caramalized some onions, put them on sourdough bread, put ketchup on top of the schnitzel, and OMG I totally burnt the roof of my mouth from eating so quick!

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    1. Hello! Hehe I am really glad that you enjoyed them and I am sorry to hear about your mouth! Ouch! There is nothing worse than when you burn your mouth... it can hurt for days!

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