Veggie Burger

*To make them from scratch, look up at Hamburger Buns recipe.

Trim off eggplant stems, divide in half and cut lengthwise. Season with olive oil, salt and pepper. Arrange eggplant halves in a shallow dish, add about a tablespoon of water, seal well with plastic wrap and microwave for 6 to 7 minutes. Carefully, remove the plastic wrap and drain the eggplant slices on paper towels. In a hot pan, drizzle olive oil and sear eggplant slices (flesh side down for about 15 minutes on medium high heat or until light brown color. Deglaze pan with balsamic vinegar and continue to cook for an additional 5 minutes or until eggplants get a nice caramelization. Flip and turn heat off and let rest in the pan to cool down slowly.

Cook thinly sliced red onions in olive oil, salt and pepper for about 15 minutes on medium low heat; covered. Stir mixture a couple times during cooking. Remove lid and deglaze with red vinegar; cook for an additional 10 minutes; uncovered. The onion mixture turns into marmalade when any remaining moisture left from the onions and vinegar is gone, then the natural sugar from the onions begins to caramelize within. Set aside.

In a hot pan, drizzle olive oil and sear pear quarters well; for about 10 min on medium high heat. Then, throw in butter in chunks and cook for 3 minutes more. Drain pears on paper towels. Cut each pear quarter in 2 pieces; reserve.

Mix all ingredients together. Season to taste – Keep refrigerated for up to 5 days.

Cut buns in half, and toast on hot and oiled pan. Coat bottoms and tops bun with some sour cream spread. Place a couple of salad leaves and continue to build up each burger overlapping with roasted eggplant (cut in half or chopped), blue cheese, red onion marmalade, seared pears and more chopped eggplant is desired. Place burgers under the broiler to allow cheese to melt. Add some crushed nuts – Enjoy!