Gluten-Free Eggplant Burgers


  • 1/2 tsp. minced fresh garlic
  • 1 c. finely chopped onion
  • 2 1/2 c. finely chopped or shredded eggplant
  • 1/2 c. water
  • 1/4 c. Bragg’s liquid aminos
  • 2 Tbsp. water
  • 1 Tbsp. cornstarch
  • 1 Tbsp. grapeseed Vegenaise
  • 4 1/2 c. cooked brown rice
  • 1 c. pecan meal
  • 1 Tbsp. nutritional yeast flakes


  1. Heat 1/2 cup water in a large skillet. Add onions, eggplant and garlic and sauté until tender.
  2. Meanwhile place 2 tablespoons water, Bragg’s aminos, cornstarch, Vegenaise and 1 cup brown rice in blender. Blend until smooth.
  3. In a medium mixing bowl, combine remaining rice, pecan meal and yeast flakes. Stir in the blended mixture. Add sautéed onion and eggplant. Mix well.
  4. Form into patties and place on oiled baking sheet. Spray tops of burgers with oil. Bake at 350 degrees for about 30 minutes, turning after 15 minutes.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.