Aubergine Bugers


These mini burgers are so perfect as a light lunch or quick snack. They're easy to prepare and if your feeling organised you could make up a few extra and keep them on stand by to snack on. The juice from the burger patty seeps into the porous aubergine and the flavour is soaked in. This, al fresco with some orange juice? What more could you want.

Eggplant, what a funny name or as we call them in Britain Aubergines. High in fibre and low in fat, aubergines are great for lowering cholesterol and helping to manage weight loss. For the scientist among us, aubergines help us to protect and reserve the lipids in the (phospholipid bilayer) of cell membranes! Nasunin, a potent antioxidant acts on the membranes of brain cells to maintain good brain functioning. Skin on? The vibrant purple hue of the aubergine is due to anthocyanins which fights against ageing and inflammation. Our body can not produce the vitamins B1, B3, B5 and B6 that is provided and these improve the bodies metabolism of fats and carbohydrates. Raw and ready to eat 100g contains only 25kcal and 1g of protein! I hear you all lining up for the aubergine isle! When picking out your new eggplant friend, go for a shiny, bright coloured, firm fruit. The stalk should be green and healthy, not shrivelled. It's flesh should feel heavy and not bruised. Now you know you've got a good one.

Aubergine Burger Bites

Paleo aubergine burgers with tender juicy meat and a crisp lettuce layer.

Prep time: 15 minutes 
Cook time: 15 minutes
Total time: 30 minutes

Yield: 4 Mini Burgers
Calories per serving: 206kcal

  • 1 Aubergine
  • 1 Tomato
  • 1 Lettuce
  • 1/2 Small Onion
  • 1/4 Cucumber
  • 85g Turkey/Quorn Mince
  • A few sprigs Coriander
  • 1 Egg
  • Pepper
  • Salt
Cooking Directions
  1.  Dice 1/4 of an onion, in a bowl mix with the mince. Season with a pinch of salt and pepper. Add 1/2 of an egg and mix well.
  2.  Form mince mix into little burger patty shapes.
  3.  In a pan on medium heat, slightly oil and fry (or grill) the burgers on both sides.
  4.  Slice the aubergine into 1cm thick slice to form the 'bread'.
  5.  Lightly fry the aubergine slices for a few minutes.
  6.  Slice up cucumber, lettuce, coriander and tomato to fit patty size.
  7.  Assemble the tower.
  8.  If your feeling fancy you can add your favourite sauce (Peri-peri, ketchup, bbq, sriracher...) To make it even juicer and add extra flavour.

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