Veggie burger (with aubergines, beans and porcini mushrooms)

Here is a dish that accompanies us in the transition between the end of summer and the beginning of autumn, with its intense forest scents that echo the aubergine.
Simple ingredients, simple to make that requires only a few small tricks, these burgers can be prepared and frozen, so you'll have them ready whenever you want!

Soak the mushrooms in a bowl with warm water. After about 15-20 minutes (or when they have softened) drain them by collecting the soaking water which you filter (with a clean cloth or a very fine mesh strainer) and set aside. Wash and peel the aubergines, cut them into small cubes and fry them for 15-20 minutes in a non-stick pan with 1 clove of crushed garlic and chopped sage. Wet the breadcrumbs with the mushroom soaking water. When it has softened, squeeze it and transfer it to a blender together with the aubergines and garlic, the beans, a pinch of salt and the nutritional yeast. Blend at low speed to obtain a coarse mixture. If you like, you can keep aside a spoonful of aubergines and one of beans, so as to leave whole pieces in the burger. Transfer the mixture into a large bowl, incorporate the mushrooms chopped with a knife and add the breadcrumbs until you obtain a consistency soft but dry. Place a 10 cm diameter pastry ring on a sheet of baking paper or silicone for oven, press the dough inside evenly so as to obtain burgers about 1.5 cm thick. Once the burgers are ready, quickly roll them in the breadcrumbs and bring to oil temperature (2-3 tablespoons) in a preferably iron pan. Toast the burgers on both sides and serve them hot, with a side dish or as a filling for a bun (the typical round bun, soft and sprinkled with sesame seeds), if necessary with a pinch of salt on the surface.

The recipe was published in Terra Nuova in September 2022, here is the link to purchase.