Eggplant Jjigae Burger

Eggplant Jjigae Burger is a delightful fusion dish that combines the rich flavors of Korean stew with a satisfying vegetarian burger. With a savory eggplant patty infused with traditional spices, this burger offers a unique twist for plant-based food lovers.

Ingredients

• Eggplant - 250 grams
• Soy sauce - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Flour - 3 tablespoons
• Panko breadcrumbs - 1/2 cup
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Burger buns - 2
• Lettuce - 2 leaves
• Tomato - 1, sliced
• Avocado - 1/2, sliced

Steps

1. Preheat a frying pan over medium heat and add a tablespoon of vegetable oil.
2. Dice the eggplant into small cubes and sauté in the pan for about 5-7 minutes until softened; remove from heat and let cool.
3. In a mixing bowl, combine the sautéed eggplant, soy sauce, gochugaru, minced garlic, grated ginger, chopped green onion, sesame oil, flour, salt, and black pepper. Mix well until combined.
4. Form the mixture into two patties and coat each with panko breadcrumbs for a crispy texture.
5. Wipe the frying pan clean and add another tablespoon of vegetable oil. Fry the patties over medium heat for about 4-5 minutes on each side until golden brown.
6. Toast the burger buns in the same pan until slightly crispy.
7. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by the eggplant patty, sliced tomato, and avocado. Top with the other half of the bun.
8. Serve immediately and enjoy your Eggplant Jjigae Burger!

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Low in calories, making it an excellent choice for weight management.

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