Vegan Eggplant Burger Recipe - Vegan Family Recipes

Healthy Eggplant Burger w/ Vegan Mayo

Healthy, Chia seed crusted eggplant burger recipe topped with fresh veggies and the best homemade vegan mayo
Course Entree, Gluten free, Main, Vegan
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Makes 5 burgers
Author Vanessa @


Vegan Mayo

  • 2/3 of a cup raw Macadamias
  • 1/3 of a cup Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • 2/3 of a cup Water
  • 1 tablespoon Lemon Juice
  • 2/3 cup raw Cashews see Notes
  • Salt to taste
  • Hot Sauce optional

Eggplant Burger

  • 1 Eggplant washed, cut into 1/2 inch slices
  • 2 tablespoons Coconut Flour or other flour of choice
  • 2 teaspoons Garlic powder
  • 2 tablespoons Chia Seeds
  • 1/4 of a cup cold unsweetened Almond Milk (or other plant-based milk)
  • 5 Gluten-free Burger buns toasted
  • 1 tablespoons Vegetable Oil of choice no Olive Oil!
  • Lettuce
  • 1 Red Onion sliced
  • 1 Avocado smashed
  • 2 Tomatoes sliced
  • Salt


Vegan Mayo

  1. Place all ingredients in a food processor or high powdered blender. Blend until smooth.
  2. Add a few drops of hot sauce to make this a spicy vegan mayo.
  3. Store in refrigerator, covered, for up to a week.

Eggplant Burger

  1. Slice the eggplant into 1/2" slices. Rub each slice with salt. Set aside.
  2. In a medium sized bowl, mix together chia seeds, coconut flour, and garlic powder. Set aside.
  3. Rinse eggplant with cold water and pat dry with a paper towel.
  4. Coat each eggplant slice by dipping it in the flour mixture. For a ticker coating, dip in flour mixture then in almond milk, and again in the flour mixture.
  5. Fry coated eggplant in a pan over medium-high heat for 5 minutes. Remove from pan and let rest on a paper towel for 5 minutes.Repeat until all eggplant slices are cooked.
  6. Assemble burgers by spreading smashed avocado on the bottom burger bun and the vegan mayo on the top bun. Add two slices of cooked eggplant on top the avocado and top with tomato, onion, and lettuce. Place top bun on top and enjoy!

Recipe Notes

1) The nuts don't have to be soaked for the vegan mayo if you have a high powered food processor or blender. If you're unsure then it's best to soak them from 15 minutes up to 8 hrs. The longer you let them soak the smoother the vegan mayo will be.2) If you don't have any macadamias on hand, then you can also just use cashews. I wouldn't replace them with any other kind of nut though.3) You don't need to coat your eggplant slices. For a low cal version, grill the eggplant slices.