Eggplant Zucchini Veggie Burger

Eggplant Zucchini Veggie Burger
Today I was craving something fried, juicy and more than the usual...mmmmm just thinking about this pattie.  I had an eggplant and zucchini in my fridge that needed to be used soon before they became over-due, so I came up with the idea of not just a zucchini burger but an eggplant zucchini burger!  This is the finished meal below.  There is a beautiful golden brown color to it from the paprika and it went perfectly with the kale collard greens mix.  Next time I will know ahead of time before I make this meal and make sure to add a pineapple sweet and sour sauce, which would have been perfect on top.  Either way it was still delicious and left the man very satisfied...bonus!  This is a meal even a non-vegetarian/vegan would enjoy because of the texture is almost like a salmon or lobster cake. 



And here are the ingredients used that completed this successful dish (yield 5 burgers):

1 large firm organic eggplant (peeled and cubed)

1 firm organic zucchini (peeled and cubed)

1T of organic ground flaxseed

3T of spring water

2C of rye bread crumbs

1 whole organic onion

1t of Organic cayenne pepper

1t of Organic paprika

1t of Organic thyme

Organic olive oil as needed

Seasalt as needed

To make - Combine the peeled and cubed eggplant and zucchini in a collander over steam and allow to sit for approx 25 minutes.  Pat dry and sprinkle generously with seasalt.  In sauce pan on medium-high heat, saute the onion with a couple teaspoons of olive oil until caramalized.  Next add the eggplant, zucchini and thyme to the saucepan and cook for about 5 minutes or until brown and tender.

In small bowl combine the flax seed and water and stir for thickness.  Add the flax seed, zucchini eggplant mix, cayenne pepper and a cup of bread crumbs to the blender and pulse for about 2 minutes or until consistent. 

Glaze the pan with enough olive oil to fry the burgers on medium heat.  Once heated you can use the extra bread crumbs to help mold the burger.  It helped me by laying the bread crumbs (a little at a time) on to the plate and then putting a pattie size amount onto the plate with a wooden spoon carefully adding bread crumbs. Using a spatula will help move the pattie from the plate to the pan without it falling apart. Sprinkle paprika on top for flavor and coloring.

Cook until crispy. Patties will be a little moist like salmon cakes.