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smoky aubergine burger/eggplant burger in a bun with mango salsa

Smoky Aubergine Burger

dishbyrish
A smoky, vibrant and flavourful summer burger with melt in the mouth aubergine running through it. Topped with grilled halloumi and the perfect mango salsa.
5 from 2 votes
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course dinner, lunch
Cuisine Mexican, spanish
Servings 8 burgers

Ingredients
  

For the burger patties:

  • 2 aubergines I use the globe variety
  • 1 medium potato peeled, steamed and grated
  • 4 cloves garlic minced
  • 2 red bird’s eye chillies minced
  • 1 white onion finely chopped
  • 80 g walnuts toasted and roughly chopped
  • 10 sundried tomatoes roughly chopped
  • 2 tbsp tomato paste normally comes in a tube
  • 2 tsp smoked paprika
  • Small handful of coriander finely chopped (or parsley)
  • 2 tsp salt
  • 1 tsp black pepper
  • 5 tbsp plain flour
  • 2 tbsp olive oil plus extra for shallow frying

For the mango salsa:

  • 1 mango cut into small cubes (I use the Brazilian varieties for more tartness)
  • 10 pickled jalapeno slices or use 1-2 fresh jalapenos, finely sliced
  • 1 red onion finely sliced
  • Small handful of coriander finely chopped (or parsley)
  • 1/2 lime juiced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt

Buns and Toppings:

  • 8 burger buns or use my homemade burger bun recipe on the site
  • 450 g halloumi sliced and grilled
  • Rocket

Instructions
 

For the burger patties:

  • First start by piercing your aubergines all over with a fork, and then placing them over an open flame on high heat. Carefully turn the aubergines over throughout evenly charred all over. This can take anywhere from 5-10 minutes and the aubergine will soften completely. You can check this by running a sharp knife through the aubergine. This can also be done with a blowtorch, on a barbecue, or even roasted in the oven and then finished with a blowtorch.
  • Then allow the aubergines to cool completely, once cooled remove as much of the skin as possible
  • Toast the walnuts in a dry pan on low heat for 5 minutes, then set aside and roughly chop
  • In a pan sauté the onion, garlic, and chilli in the olive oil. Do this over a medium heat for several minutes until the onions are translucent
  • Add the tomato paste and smoked paprika and continue to cook for a further minute
  • Roughly chop the aubergines and add to a mixing bowl, then add the salt, black pepper, walnut mixture, onion mixture, sundried tomatoes, grated potato and coriander. Mix to combine. The mixture should be chunky and rough, we want pieces of aubergine and texture!
  • Add the plain flour to the mixture and continue to mix. If the mixture is still too sticky, add an additional 1-2tbsp of flour
  • Use lightly oiled hands to form burger patties and shallow fry on a medium low heat until browned on both sides. As the burger mix is sticky, shape them and immediately place in the pan to start cooking

For the mango salsa:

  • Simply mix all ingredients together. For best results refrigerate for at least 1 hour for the flavours to mingle

Assembling the burger:

  • Toast the inside of the burger buns until lightly browned
  • Place rocket
  • Then place the burger patty
  • Follow this with some grilled halloumi
  • Finally a generous spoon of the mango salsa
  • Place the burger lid on and enjoy

Notes

See blogpost for further information on cooking process/BBQ/explanations
Keyword aubergine, burger, mango salsa, smoky aubergine burger