This burger is vegan and gluten-free and it’s the most delicious of all the burgers I’ve ever made. It’s made from eggplant. That’s right, no beans, no tofu, no TVP. The flavor of this burger is so deep and rich, it’s really amazing. The first time I made them, I topped them with caramelized onions and a simple spread made with mayo, mustard, and vegan, gluten-free Worcestershire sauce. I served them on gluten-free English muffins. But for this post I wanted to recreate Bobby Flay's signature burger, The Crunchburger. This is the “house” burger at Bobby’s Burger Palace. It’s a basic burger that can be garnished with lettuce, tomato, red onion, and horseradish mustard. Then comes the crunch – a big handful of potato chips. Bobby loves the combination of the juicy burger, the oozy cheese, and the salty, crispy chips all in one bite. At BBP, any burger can be “crunchified.” So at my Burger Palace, AKA my kitchen, I challenged Bobby to a throwdown (in spirit) and “crunchified” my eggplant burger to create The Eggplant Crunchburger. It’s big, it’s messy, it’s incredibly delicious. Honestly, I like it better with the simple toppings I originally made. I don’t like masking the rich flavor of the eggplant with mounds of toppings and potato chips but the point is I DID IT! I’m throwing down the cutting board, getting up on the countertop, and raising my arms in victory for Battle Vegan Crunchburger! Enjoy!

Eggplant Crunchburger [Vegan, Gluten-Free]

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