Aubergine & Bean Burgers

I was sceptical before I made these burgers (had very little fresh food in the fridge, the aubergine was definitely beyond its best, and this slight mis-match of ingredients wasn't my preferred supper route. Humph)... I was sceptical during their production (they were messy and a bit beigey-brown I worried)... and I was sceptical whilst eating the first one (despite tasting good, my burger squirted sideways quite a lot when you bit into it). By the time I had discovered them in the fridge the next day and tried one; I was slightly in love and not at all sceptical. These Aubergine & Bean Burgers are garlicky, spicy, beany and slightly Italian tasting all at once - and although you might not immediately identify the aubergine in there... the burgers definitely gain something lovely taste and consistency wise through its addition. These are spectacularly healthy, very tasty and best made the day before... so would be great for BBQs or picnics.


  • 1 normal size tin Mixed Beans
  • 1 small size tin Kidney Beans
  • 1 Aubergine
  • 1 large Onion
  • Fresh Red Chilli
  • 1/2 tsp Cayenne Chilli Powder
  • 2 or 3 cloves Garlic
  • Breadcrumbs
  • Salt & Pepper
  • Olive Oil

(Makes 8 burgers)

Halve the Aubergine – and (without going all the way through) score the flesh of each half; sprinkle with Salt, drizzle with Olive Oil and bake in a pre-heated oven at 180˚c for 30 or 40 minutes or until the Aubergine is golden, squashy and definitely very cooked. Cool slightly and roughly chop one half into chunks 1 or 2 cm in size

Finely chop the Onion… Fry two thirds of it gently in some Olive Oil for 10 mins (or until soft) before adding a couple of cloves of chopped or crushed Garlic.  Let the Garlic cook for a couple of minutes before turning the heat off

(Slightly) whizz up the tin of drained Mixed Beans with the rest of the chopped Onion, one half of Aubergine and another clove of Garlic (if you like garlicky – otherwise leave out!).  Only whizz to a chunky consistency – not a puree type one

Now, in a large bowl – mix 1. the small tin of drained Kidney Beans (squash them slightly), 2. half a teaspoon of Cayenne Chilli Powder, 3. some chopped fresh Chilli (as much as you fancy or dare), 4. the chopped cooked Aubergine, the Bean-Aubergine-Onion whizzy mix and 5. Salt and Black Pepper.  Disappointingly, because it is messy (!), using your hands to mix at this stage is easiest and produces best results.

The mixture will be quite wet. Fling in one or two handfuls breadcrumbs (white or brown bread) and mix again.  The end mix is wetter than you imagine – but not too wet to be able to shape burger patties out of… breadcrumbs should help achieve the right consistency

These ingredients should make 8 ish Aubergine & Bean ‘Burgers’ – lay (or slightly squash) each one out on a baking tray lined with greaseproof paper

Bake for 30 – 40 mins at 180˚c or until golden brown all over and slightly crisp on the outside… turning once during cooking can help make them look more burger like in shape (they flatten well and go golden on the underside against the baking tray)

For best results – let the Aubergine & Bean Burgers cool down before serving them… making them the day before is even better (they are great cold). You can still heat them for 10 mins just before serving – but letting them cool down first stops them being too squashy inside a brioche bun.  Don’t forget a slice of Tomato and some Red Onions to go inside a burger bun with ketchup or chilli sauce

Alternatively you can serve these hot (and squishy!) with pilav rice, which is delicious and possibly healthier than with buns (??!)

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