This is a MONSTER burger – full of clean, lean protein, fiber, and wholesome goodness. I recently learned about the eggplant bun and knew I had to try it. Although it’s not the same as using a bread bun, it is pretty darn close…
This burger is the kind that gets all over your face and hands and it is SO worth it. It’s literally packed to the brim (can you tell in the photo above?!) with yummy ingredients! Use roasted eggplant slices for the bun and LOAD up on veggies. It’s low carb, full of nutritious goodies, and filling. If you’re not into meat, use a veggie burger! See both options below –
Veggie-Loaded Turkey Burger with Eggplant Bun (Gluten-free, Dairy-free, Sugar-free):
- 1 lb of turkey meat – 8 oz of light meat, 8 oz of dark meat — My husband and I make 4 small patties so we can have leftovers, plus there are so many toppings, one 4 oz burger is a filling meal, especially if paired with a side
- 2 eggplant slices per burger (each slice should be about 1/2 inch thick), roasted – for roasting directions, click here
- Burger Toppings: I use black bean hummus, raw sauerkraut, yellow mustard, arugula, and avocado. I don’t measure – I just pile it all on. I must say that this combo is phenomenal. I’ve also subbed in regular hummus or mashed black beans, tomato slices, cilantro, non-dairy cheese, and dijon mustard. Use what you have on hand, but if you can use the toppings above, do.it. You’ll thank me later
First, roast your eggplant slices (about 1/2 inch thick or they’ll fall apart) if you don’t already have any roasted (I like to roast mine at the beginning of the week during my food prep so this meals comes together very quickly). While the eggplant is roasting, form your burger patties and add any spices that you like. I love sprinkling the patties with “The Spice Hunter” Salt-free Barbeque Spice Blend. Alternatively, you could use a little bit of salt and pepper. Grill the burgers to your liking.
Assemble your burgers using the eggplant buns. Here’s how I did it (from bottom to top) – eggplant slice, yellow mustard, turkey burger patty, arugula, raw sauerkraut, avocado, black bean hummus, eggplant slice. Enjoy!
- The mixture of 8 oz light and 8 oz dark meat keeps the burger lean while also leaving enough juiciness/moisture from the darker meat.
- I recommend buying certified organic turkey to steer clear of antibiotics, hormones, and other nasty things that you definitely don’t want to be eating.
Veggie-Loaded Burger with Eggplant Bun (Gluten-free, Vegan, Sugar-free):
- Same as above, but use your favorite veggie burger
My favorite veggie burgers are Hilary’s Eat Well frozen burgers. I LOVE the Hemp & Greens and Root Veggie Varieties. It’s the healthiest frozen ‘convenience’ food I’ve found as it’s made of real food, including hemp, millet, and leafy greens, and has no weird chemicals. You can find them at health food stores or Whole Foods Market.
Like what you see? Subscribe (in the top left) to join the Made to Glow Mailing List.
For day-to-day recipes, pictures, resources, and tips,
check out Made to Glow on
This post was shared with Gluten-free Tuesday Linky, Tuned In Tuesdays, Gluten-free Wednesdays, Gluten-free Fridays, Real Food Fridays, healthy Vegan Fridays, Whole Food Fridays, and Minimal Ingredient Mondays.