This meal is an incredible investment piece. Both the eggplant burgers and tomato jam freeze well, so you can heat and eat at a moment’s notice.
If packing this meal for lunch the next day, skip the bun and place two patties per person on a bed of arugula and top with Roasted Tomato Jam and a little mayo on the side.
Preheat oven to 425 F (220 C).
On large rimmed baking sheet or glass or ceramic baking dish, add eggplant and pierce several times over with fork. Roast for 35 to 50 minutes, until eggplant has darkened and collapsed. When cool enough to handle, scrape out flesh into fine-mesh sieve (a touch of skin is fine), place over bowl and drain for 10 minutes. Discard eggplant juices or save for another use.
To large bowl, add drained eggplant and rice. Using your hands, squish together eggplant and rice until mixture is evenly blended. Switch to spatula or wooden spoon and mix in tahini or almond butter, almond meal, and garlic, followed by almonds, currants, mint, and lemon juice. Cover and refrigerate mixture to firm up a touch, at least 4 hours or up to 2 days.
Arrange oven racks to accommodate 2 trays. Preheat oven to 450 F (230 C). Line 2 large baking sheets with parchment paper and scoop out burger mixture (it will be slightly tacky and wet) to make 8 patties, evenly spacing on baking sheets. Bake for 10 minutes, remove baking sheets from oven and gently flip, being careful not to break burgers. Bake for 5 to 10 minutes longer, until both sides are golden brown and patties are firm. Cool if packing or storing in refrigerator for up to 4 days, or in the freezer for up to 3 months.
Preheat oven to 400 F (200 C).
Drain as much liquid from canned tomatoes as possible and add whole tomatoes to large 13 x 9 x 2 in (33 x 23 x 5 cm) baking pan or glass or ceramic casserole dish along with remaining jam ingredients. Put on an apron, then very slowly, using your hands, squish tomatoes until broken into small pieces (the slower, the better, as the juices will go everywhere otherwise). Roast for 1 hour to 1 1/2 hours, until mixture is thickened and bubbling. Cool and refrigerate, airtight, for up to 1 week, or freeze for up to 2 months.
To assemble burgers, reheat burgers in a low oven until warmed through. Toast buns and spread bottoms and tops with mayonnaise. Add a burger patty to the bottom of each bun, followed by tomato jam, arugula, and the top burger bun.
This recipe is part of the Plant-Based Prep School collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.