Black Bean Eggplant Burgers with Creamy Red Pepper Goat Cheese Spread - Slender Kitchen

Black Bean Eggplant Burgers with Creamy Red Pepper Goat Cheese Spread

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content


It feels like everyone is really stepping up there burger game these days. In the past week alone I have seen drool-worthy recipes for teriyaki pineapple burgers, blue cheese buffalo turkey burgers, spicy Thai shrimp burgers, and more. With summer in full swing, it’s just so easy to get excited about burgers. But often, at least in my house (sorry veggie friends!), I usually don’t focus on making a delicious vegetarian option. I make a delicious meat based burger and then (gasp!) grab my favorite frozen veggie burgers and cross my fingers the toppings will make it magical. But this time, I decided to step up my game with the veggie burgers. These simple black bean burgers are packed with flavor and made even more delicious with the addition of this roasted red pepper goat cheese spread. Yum.

Prep Time

Black Bean Eggplant Burgers with Creamy Red Pepper Goat Cheese Spread

Prep Time: 
Cook Time: 
Total Time: 


  • 1 tsp. olive oil
  • 1/4 cup onion, chopped
  • 1 cup eggplant, peeled and cubed
  • 2 U garlic cloves, minced
  • 15 oz can black beans, drained and rinsed
  • 1/4 cup parsley
  • 1 tbsp tahini
  • 1/4 cup Panko breadcrumbs
  • 1 U egg, lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano

Nutritional Facts

Serving Size: 
1 patty
Amount Per Serving
Calories 156
Calories from Fat 43
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 47mg
Sodium 733mg
Total Carbohydrate 24g
Dietary Fiber 8g
Sugars 1g
Protein 9g


  1. Heat the olive oil over medium heat in a skillet. Add the onion and cook for 3-4 minutes. Add the eggplant and cook for 3-4 minutes. If not yet tender, add 1-2 tbsp. of water and cover. Cook for 3-4 more minutes until tender. Stir in the garlic and cook about 1 minute or until fragrant.
  2. Add that to a food processor along with the black beans, parsley, and tahini. Pulse until just combined, but still chunky.
  3. Place in a bowl and add the breadcrumbs, egg, salt, pepper, and oregano.
  4. Divide into four patties and cook in a skillet for 4-5 minutes until browned. You can also bake them in a 425 degree oven for 15 minutes, flipping once. Serve on a toasted roll with veggies and roasted red pepper goat cheese spread. Add 25 calories and 1 PointsPlus® per tablespoon of spread.
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