Vegan Moussaka Burger with Bechamel Cheese Sauce

GV comments: This burger is attractive in so many ways. The mashed potatoes and eggplant give it an excellent texture: it hangs together well without being like cardboard. The Greek flavors are nicely balanced between the burgers and the cheese sauce. The patties are also versatile: you can go without the cheese sauce and serve them like regular burgers with all the fixings, you can go with or without buns, or you can go the whole 9 yards and prepare them as the recipe suggests. There are so many veggie burger recipes out there, but this one is quite distinctive and deserves a place in the pantheon.

Three changes I make when I use this recipe:

  • I broiled the eggplant rather than sauteed it in order to save on oil. (Peel and cut into 1/2" slices; lay single-layer on one or two sheet pans; brush with olive oil on both sides; broil 3-4" from the broiler element until brown and soft (5-8 minutes usually), then flip and broil the other side.
  • I didn't let it rest in the fridge for 30 minutes -- 10 minutes on the counter seemed fine. 
  • I made smaller burgers/sliders instead of just 4 thick burgers. I didn't use a cookie cutter to shape them. 

Timing: About an hour, if you include the time to make mashed potatoes from scratch.

Affordability: Around $10

Nutrition: Mostly whole-food un-processed. I recommend whole grain bread crumbs

Gluten-free (if you use gluten-free bread crumbs)

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