Citrus and soy make a great pair!
I used to dislike eggplant because most preparations turn it soft and mushy. After years of soggy eggplant dishes at events, I avoided it—until I developed these vegan citrus and soy eggplant burgers. Marinated in citrus and soy, roasted until firm and meaty, then served on a bun with wasabi mayo, these slices transform eggplant into a satisfyingly savory burger alternative.
These burgers showcase seasonal citrus beautifully, but they work year-round. I used a mix of blood orange and grapefruit for a bright, slightly sweet-and-tart profile. Feel free to substitute whatever citrus you prefer; the key is a balance of sweet and tart juices to brighten the soy-based marinade.
Serving suggestion: wasabi mayo. A simple blend of vegan mayo, wasabi powder, and rice wine vinegar adds a punchy, creamy layer that complements the citrus-soy roasted eggplant. Wasabi powder is commonly available and keeps well for adding a spicy kick to many dishes.
This recipe avoids the usual mushiness. The salty, acidic marinade draws out excess moisture, and roasting at a high temperature firms the slices so they hold together like a substantial burger—almost Portobello-like in texture. Vegan citrus and soy eggplant burgers with wasabi mayo are a flavorful alternative to mundane eggplant Parmesan or typical veggie patties.
Vegan Citrus and Soy Eggplant Burgers
Ingredients
- 1 Medium Eggplant
- 1 tsp. Salt
- 1 C. Mix of citrus juice (I used blood orange and grapefruit)
- 1/2 C. Soy sauce
- 3 Tbsp. Rice wine vinegar
- 2 Tbsp. Brown sugar or coconut sugar
- 2 Cloves Garlic, chopped
- 1 tsp. Ginger, grated
Wasabi Mayo
- 1/2 C. Vegan mayo
- 1/2 tsp. Wasabi powder or wasabi
- 1 tsp. Rice wine vinegar
For Serving
- Vegan hamburger buns
- Arugula
- Pickled veggies
Instructions
-
Slice the eggplant into 1/4 to 1/2 inch thick rounds. Lay the slices on paper towels or a plate and sprinkle both sides with salt. Let them rest while you prepare the marinade.
-
In a large bowl or container, combine the citrus juices, soy sauce, rice wine vinegar, sugar, chopped garlic, and grated ginger. Whisk until the sugar dissolves and the mixture is well combined.
-
Add the eggplant slices to the marinade, pressing them down so they are submerged. Stir gently to ensure even coverage.
-
Marinate for at least 3 hours, preferably overnight, stirring occasionally so the slices absorb the flavors evenly.
-
Preheat the oven to 375°F (190°C). Lightly grease a baking sheet. Remove eggplant from the marinade and arrange the slices on the sheet in a single layer.
-
Roast for 10–15 minutes until edges brown and the slices begin to firm. Flip and roast another 10–15 minutes until golden brown and very firm.
-
While the eggplant roasts, whisk together vegan mayo, wasabi powder, and rice wine vinegar in a small bowl to make the wasabi mayo.
-
Assemble the burgers: spread wasabi mayo on the bun, add one or two eggplant slices, top with arugula and pickled vegetables, add more mayo if desired, and close the sandwich. Serve immediately.
Notes
