4 to 6 portions
A veggie burger doesn’t get any better than this! Developed by Benjam, this veggie burger melts in your mouth and is super easy to make. Try his simple recipe and make this burger everyone’s favourite!
"The best thing in this recipe is this burger that is more ecological than a beef burger – and what's best, the aubergine almost tastes like meat," says 10-year-old Benjam. This delicious and environmentally friendly aubergine burger is my favourite and goes great with my sauce."
Heat up the oven to 200°C. Wash and peel the aubergines and chop them into small-ish, similarly sized cubes.
Heat up the oil in a large frying pan. Add aubergine cubes and fry them for about 10 minutes so that they get soft. This is very important for the flavour! Add more oil if necessary and season with salt.
While the aubergines are frying on the pan, prep other ingredients. Measure oatmeal and eggs and put them in a bowl. Grate the cheese and put most of it in the bowl but save a bit for later. Put the olives in a tall cup.
Once the aubergine cubes are soft, add them in the tall cup with olives and blend with a hand blender until smooth. Add the mixture to bowl with flour and eggs and mix into a purée, using a spoon.
Line the baking tray with a baking parchment. Shape the puree into 4 to 6 similarly sized patties depending on how many burgers you're making. Sprinkle the rest of the parmesan cheese on the patties and bake them in the middle rack of the oven for about 20 to 25 minutes, depending on their size. You can also warm up the buns by placing them in the oven for the last few minutes.
Mix mayo and ketchup. Wash lettuce and tomatoes. Slice the tomatoes.
Spread sauce on both halves of the bun. Put lettuce on the bottom and the patty on top of it. Top with tomato and lettuce before ”closing” the bun. Voilà!
"Instead of following every detail of the recipe, I love to improvise!"
Benjam, 10 years old
Tell us about this vegetarian recipe you’ve developed? A few years ago, a friend was visiting me. We made aubergine patties with this recipe, and he got so excited about the flavour of these ”beef patties” that it made me think aubergine patties would be great in burgers. That’s how this recipe was born.
What’s your number one veggie and why? Since tomato is a fruit, I’ll pick carrot. You can grow carrots in Finland without a greenhouse, and self-grown carrots taste fantastic!
What's the last veggie food you ate and who was it with? With my mom and lil’ sis, we just ate vegetarian food that we call ”French food”. Others know it as insalata caprese: tomato, mozzarella, basil and olive oil on a crispy baguette.
What's the best thing about cooking? Instead of following every detail of the recipe, I love to improvise!
Who do you love to cook with? With my dad. He’s so skilled in the kitchen and teaches us tricks such as how to raise the dough in the microwave.
If you were asked to create a candy, what kind of candy would it be? I’d make a green matcha ball: the colour is gorgeous and the aromas are natural, not artificial.
What music do you love to listen while cooking? I want to concentrate on cooking, so I never listen to anything.
The best colour in food? Green because green things taste great and it’s also my fav colour.
When was the last time you messed up in the kitchen? When I was making Carrot Kitchen’s Watermelon Shake, I accidentally doubled the amount of melon… and the portions became huge. Luckily everyone loved the flavour!
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