Even my meat loving husband admitted these would make a great burger. Crisp on the outside, al dente on the inside. I think the patties could fall apart if the eggplant isn’t mashed REALLY well. We microwaved the eggplant much longer than prescribed, lightly blended it in a processor, then used a fine strainer to rid of excess liquid. Otherwise, followed the recipe exactly. TIP: Sticking patties in oil that isn’t hot enough will make for soggy patties. Heat the oil first and make sure you hear a nice sizzle when the patties first go in.
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Even my meat loving husband admitted these would make a great burger. Crisp on the outside, al...