Chickpea and eggplant patty hamburger with strawberry sauce

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  • 7 oz cooked chickpeas
  • 1 eggplant
  • 2 tbsp flour
  • 1 tsp powdered garlic
  • 1 tsp powdered onion
  • 1 tsp curry powder
  • 1 tsp fresh parsley
  • Salt and pepper

Strawberry sauce:

  • 1 cup strawberries
  • 1 tbsp balsamic vinegar
  • 2 tbsp white wine
  • 3 tbsp sugar
  • Salt and pepper

Hamburger assembly:

  • 6 hamburger buns
  • 2 avocados
  • Arugula

6 servings


First, prepare the strawberry sauce by cutting the strawberries into quarters and putting all the ingredients in a pot. Boil for 25 minutes or until you get a sauce-like consistency.

For the patty, cut the eggplant in half lengthwise. Make diagonal cuts on each side and pour some oil and salt on top. Cook in the microwave at max power for 10 minutes.

At the same time, wash and strain the cooked chickpeas. Put in a bowl with all the spices (powdered onion, powdered garlic, curry powder, and parsley).

When the eggplant is done, use a spoon to pull the flesh (leaving the skin), and add it to the previous mixture.

Blend everything in a food processor until obtaining a homogeneous mixture. Add the 2 tablespoons of flour and mix with a spoon. Season with salt and pepper.

Leave the mixture in the fridge for half an hour to obtain a firmer consistency. After that time, form the patties and cook them in a pan with some oil.

To assemble the hamburger, first, open the bun, add the mashed avocado, patty, strawberry sauce, and arugula.