Aubergine & feta burger with minty creme fraiche

These Aubergine & Feta Burgers are a delicious vegetarian twist on a classic burger. Packed with roasted aubergine, creamy feta, and fragrant herbs, they’re full of Mediterranean-inspired flavors. Served with a zesty crème fraîche dip, they make a perfect light meal or a tasty snack

I am in the throws of developing a vegetarian burger for a new gourmet burger restaurant and wanted to present a few concepts to the client. I adore aubergine, and it’s the perfect vegetable to turn into a burger with substance.

I made a few changes because I used 3 large aubergines and cooked them like I did with my wedges recipe. It uses less oil.

Mix all the creme fraiche dip ingredients together and serve this on the burger in a toasted bun with salad.

I was busy in my kitchen making a few other things so had some guacamole, lightly pickled red onions and fresh coriander lying around.  I made some of the burger mixture into smaller and flatter cakes and fried these. I topped them with all the above mentioned ingredeints and they turned into a fantastic party snack. The burger would be sensational with these ingredients too and would instantly turn them into a spectacular Mexican vegetarian burger.

I make guacamole in various ways and for these I did a very easy version of smashed avocado, finely chopped pickled jalapeno chillis, a squirt of lime juice, salt and pepper. I left the coriander out because I piled on the fresh leaves at the end.

To lightly pickle the red onions, simply slice one up and soak for a min of 4 hours in red wine vinegar.

Storage Instructions – Aubergine & Feta Burgers with Crème Fraîche Dip

Aubergine & Feta Burgers:

• Short-Term (Up to 3 Days): Store cooked burgers in an airtight container in the refrigerator. Reheat in a pan over medium heat or in a preheated oven (180°C/350°F) for 10 minutes to retain crispness.
• Long-Term (Up to 3 Months): Freeze uncooked patties by placing them on a lined baking sheet until firm, then transfer to a freezer-safe bag. Cook from frozen or thaw in the fridge overnight before frying.
• Tip: If storing uncooked patties, dust them lightly with flour before stacking them between parchment paper to prevent sticking.

Crème Fraîche Dip:

• Refrigeration (Up to 5 Days): Store in an airtight container in the fridge. Stir before serving, as separation may occur.
• Not Freezer-Friendly: The texture of crème fraîche may change when frozen, so it’s best

Tips & Substitutions

• Make It Vegan: Replace feta with a plant-based cheese and use a flax egg (1 Tbsp flaxseed + 2.5 Tbsp water) as a binder.
• Spice It Up: Add more chili flakes or smoked paprika for a kick of heat.
• Different Dips: Try serving with tahini sauce, garlic yogurt, or hummus instead of crème fraîche.
• Serving Suggestions: Enjoy these burgers in a bun, with a side salad, or as a protein-packed snack with the dip.

Aubergine & feta burger with minty creme fraiche

A flavour-packed vegetarian burger made from roasted aubergine with feta. Serve with a minty creme fraiche dressing.

Print Recipe

Prep Time:10 minutes mins

Cook Time:40 minutes mins

Ingredients

• 3 large aubergines cut into wedges
• 1 onion finely chopped
• 2 cloves of garlic – crushed
• 2 cups of bread crumbs
• 2 tsp cumin
• 2 Tbsp chopped parsley
• 1 Tbsp chopped mint
• 1/2 chilli flakes can add a bit more if you like heat
• 180 grams feta (3 rounds), crumbled
• flour for dusting
• olive oil for frying
• salt + pepper
• Burger buns, salad or anything else you want to serve with the burgers

For the creme fraiche dip:

• 250 grams creme fresh
• 1/4 cup or 4 Tbs of good quality mayonnaise I use Miracle Whip Lite
• zest from 1/2 a lemon
• 2 Tbsp lemon juice
• 2 Tbsp of finely chopped fresh mint
• salt and a generous grinding of black pepper

Instructions

• Heat your oven to 180C, drizzle the aubergines with olive oil and roast for about 25 – 35 minutes. Fry the onion and garlic for about 5 minutes until it softens.
• In a food processor briefly whizz the onions and garlic with all the other ingredients except the aubergines.
• When the aubergines come out the oven, allow them to cool slightly and place about a half in the processor and pulse briefly. Chop the other half fairly finely. Empty the food processor mixture into a bowl and by hand stir the chopped aubergines through. The processed aubergines hold everything together and hand chopped ones give the burger a bit of texture. Roll them into balls and press them into a patty.
• Dust with flour and put in the fridge to chill. I did this so they would hold together when frying but I’m not sure it’s necessary. Fry until golden brown on either side.
• To make the creme fraiche dip, mix all the ingredients together, season and adjust where necessary.

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