I am in the throws of developing a vegetarian burger for a new gourmet burger restaurant and wanted to present a few concepts to the client. I adore aubergine, and its the perfect vegetable to turn into a burger with substance. I immediately remembered my friend Alida’s delicious aubergine and feta fritters which I tasted and loved at a party last year, and knew this was what I wanted to make.
I made a few changes because I used 3 large aubergines and cooked them like I did with my wedges recipe.It uses less oil.
Recipe on Drizzle and Dip
I was busy in my kitchen making a few other things so had some guacamole, lightly pickled red onions and fresh coriander lying around. I made some of the burger mixture into smaller and flatter cakes and fried these. I topped them with all the above mentioned ingredeints and they turned into a fantastic party snack. The burger would be sensational with these ingredients too and would instantly turn them into a spectacular Mexican vegetarian burger.
I make guacamole in various ways and for these I did a very easy version of smashed avocado, finely chopped pickled jalapeno chillis, a squirt of lime juice, salt and pepper. I left the coriander out because I piled on the fresh leaves at the end.
To lightly pickle the red onions, simply slice one up and soak for a min of 4 hours in red wine vinegar. This is how they do them at my favourite Cape Town Mexican restaurant El Burro.