All Veggie Burgers Recipe

• 1 sm or possibly 1/2 large eggplant, (about 3/4 lb.) peeled and cut into 1-inch cubes
• 1 1/2 tsp salt
• 12 slc sundried or possibly other dry tomato
• 1 Tbsp. extra virgin olive oil
• 2 c. minced onions
• 1 lrg garlic clove cut into four pcs
• 1/2 c. rolled oats
• 7 slc stale or possibly toasted sandwich bread
• 2 Tbsp. white sesame seeds
• 1 1/2 c. grated carrots Fresh-grnd black pepper, to taste
• 1 Tbsp. canola or possibly corn oil

1. Makes 4 burgers
2. Here's a burger which is mainly composed of fresh vegetables instead of grains, lentils, split peas, or possibly beans (or possibly meat, of course).
3. Grated carrot, tomatoes, onions, and eggplant form an unlikely but excellent union.
4. The pureed eggplant helps bind the burger, and the dry tomatoes and carrots provide a sweet, mellow flavor.
5. The sesame seeds give the burger a bit of crunch.
6. I recommend serving these burgers between toasted bread slices.
7. Note which this recipe requires a food processor.
8. 1.
9. Preheat the oven to 400 F. Put the eggplant cubes into a colander, and sprinkle 1 tsp.
10. salt over them.
11. Toss the eggplant, and let it sit for 15 min.
12. Meanwhile, put the dry tomatoes into a small saucepan, and cover them with water.
13. Bring the water to a boil, and simmer the tomatoes for 5 min.
14. Then remove the pan from the heat.
15. 2.
16. Rinse the eggplant cubes well with cool water.
17. Put them onto a baking sheet, and drizzle the oil over them.
18. Spread the onions and garlic on another baking sheet.
19. Place both pans in the oven and bake the vegetables for 15 to 20 min till the eggplant is tender and the onions and garlic are lightly browned.
20. 3.
21. Pulverize the rolled oats in a food processor.
22. Break the bread into pcs, and add in them to the processor.
23. Whirl till crumbs are formed.
24. Transfer the mix to a large bowl.
25. 4.
26. Drain the tomatoes.
27. Put the cooked eggplant, onion, and garlic with the liquid removed tomatoes into the processor.
28. Process till the mix is fairly smooth.
29. Transfer it to the bowl of oats and bread crumbs.
30. 5.
31. Toast the sesame seeds in a heavy skillet over medium heat.
32. When they start to brown, begin to shake the pan periodically.
33. Toast the seeds till they are uniformly browned, adjusting the heat as necessary to prevent burning.
34. Mix the sesame into the burger mix with the grated carrots, 1/2 tsp.
35. salt, and pepper to taste.
36. Refrigeratethe mix, if possible, for an hour.
37. 6.
38. With well-floured hands, form four patties about 4 inches in diameter and 1 1/2 inches thick.
39. Pour the oil into a large skillet (not non-stick) over medium heat (not higher; these burgers burn easily).
40. Add in the burgers, and cook them till the undersides are a deep golden, about 3 min.
41. Flip them, and cook them about 3 min more.
42. Serve them warm.
43. Variation: If desired more of a crust on your burgers, coat them with additional grnd oats before pan-frying them.

eggplant, salt, tomato, extra virgin olive oil, onions, garlic, rolled oats, bread, white sesame seeds, black pepper, corn oil

Taken from cookeatshare.com/recipes/all-veggie-burgers-63409 (may not work)