Magic Red Powder

A Vegetable Burger

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Makes 4 


For the burgers:

1 large eggplant, roasted and chopped (~ 1 c)

5 – 6 florets of roasted or steamed cauliflower, chopped (~ 1 c)

2 scallions, chopped

1/2 c (50 g) chickpea flour

1 tbsp (15 g) smoked paprika

1 tsp (5 g) cumin

1/2 c (~2.5 oz) crumbled feta

1 – 2 tbsp (15 – 30 g) pumpkin seeds

Salt and pepper to taste

For the sauce:

1/4 c (30 g) raw sunflower seeds, soaked in water for at least 1 hour

1 tbsp (15 ml) apple cider vinegar

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) tahini

2 tbsp (30 ml) water

juice of 1/4 lemon, ~ 1+ tbsp

dash of chili flakes


Nice bread or bun

Good, bitter greens like rocket or arugula

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For the burgers:

Note: Feta and pumpkin seeds are optional, but I think the feta in particular adds good flavor to the patties. When seasoning with salt and pepper, remember that feta has salt so you likely don’t need to add much. Finally, you can prepare the eggplant and cauliflower ahead of time and store them in the refrigerator until use, which then makes the recipe very quick!

  1. Preheat the oven to 350F/180C.
  2. Chop the eggplant in half and score diagonally in both directions on the flesh. Sprinkle with coarse salt. Let stand for 20 minutes.
  3. Once the eggplant is ready, rinse off the salt and use a paper towel to dry any excess water. Place the eggplant (and cauliflower if roasting) in a baking pan, and add a generous helping of olive oil, and a tiny dash of salt and pepper. Use your hands to mix the olive oil around, making sure the eggplant in particular is coated. Cook for ~30 minutes or until the eggplant is soft and cooked through. Alternatively you can steam the cauliflower on the stovetop.
  4. Pre/re-heat the oven to 350F/180C.
  5. Once complete, in a large bowl combine the eggplant and cauliflower (now cooled and chopped), scallions, chickpea flour, smoked paprika, cumin, feta, pumpkin seeds, salt and pepper. Combine with a fork and then use your hands to combine, or alternatively pulse in a food processor.
  6. Shape into patties and bake at for ~30 minutes or until they look dry-ish and are just browning at the edges.

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For the sauce:

Note: Taste as you make this. If using a blender, you may need to pause/scrape down/blend, pause/scrape down/blend…a few times.

  1. In the blender or food processor, combine the sunflower seeds (water drained) and the rest of the ingredients except for the water, only add 1 tbsp for now. Blend until combined, although in a regular blender it will not be totally smooth and there will be some sunflower seed pieces. When you’re getting closer to your desired consistency, you can add the remaining water or another dash or oil as needed.

When the burgers are done, lightly toast the bread in a pan. To the bread add the sauce, greens and burger.





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