Sweet Onion Eggplant Burgers, Fig Hazelnut Jam, Black Truffled Fries

These burgers pack AWESOME flavor. Definitely one of my favorite burgers to date. The slightly sweet and caramelized flavor of the onions and eggplant, rounded out with the creamy beans and served on top of nutty hazelnut-fig jam works perfectly together and goes great with store-bought fries gone fancy.
To my dismay, I have never had real truffles and up until tonight I had never even had truffle oil. A few weeks ago the mushroom guy at the farmer's market was selling white truffles. They were going for a low, low price of $15 an OUNCE. Even if I purchased the tiniest one, I'd be paying $20 at least. Since the money tree in my backyard is late on its bloom this year, I had to pass. That day I walked away incredibly bummed. When will I ever get to try truffles?!
Well tonight was the night! Sort of anyway...black truffle oil is only black truffle infused in olive oil, and I've heard it's really nothing compared to the real thing, but the real thing isn't feasible to me! While this oil wasn't cheap by any means ($15 for 3.5oz! gasp!) I like to consider it an "investment." Yeah, that's how I will justify it.....
The flavor was so different then anything I've ever had and nothing I was expecting at all. I don't know if I will run around shaking it on everything I eat, but I will definitely use it sparingly and in different applications in the future.

Use my fig & hazelnut jam on both sweet and savory foods like sandwiched between french toast, dolloped on top of creamy soups or as a spread with apples.

Sweet Onion Eggplant Burgers
6 tbl extra virgin olive oil, divided
1/2 eggplant, peeled, diced (around 1 heaping cup)
1 large sweet onion, small dice
3 garlic cloves, minced
1 tsp fresh thyme leaves
1/2 tsp sea salt
1/2 tsp black pepper
1 tbl freshly chopped rosemary
1 1/2 tsp balsamic vinegar
1 tbl onion powder
1/4 tsp celery salt
1-no chicken bouillon cube
1-15oz can great northern beans, drained but not rinsed
1 cup panko breadcrumbs
1/3 cup ap flour
2 cups baby arugula
4 poppyseed kaiser buns, toasted

In a large saute pan, heat 3 tbl of oil and add the eggplant and onion. Cook over medium-high heat for 10 minutes until the eggplant and onions start to cook down and soften. Add the garlic, thyme, salt, pepper, rosemary, balsamic, onion powder, celery salt and bouillon cube. Use a spoon to crush up the cube and stir to combine. Saute for 5 more minutes.
Transfer to a food processor and add the beans. Pulse until combined with small chunks but not pureed smooth. Scrape mixture into a bowl and add the panko and flour. Stir to combine, season to taste and portion into 4 patties.
Chill for at least 1 hour.
When ready to cook, saute in the remaining 3 tbl of oil until golden brown on both sides.

Fig Hazelnut Jam
5 fresh figs, quartered
1 cup toasted hazelnuts
1 tbl maple syrup
1 tsp fresh rosemary leaves
pinch sea salt

Combine all of the ingredients in a food processor and pulse until combined and chunky.
Store chilled but serve at room temperature.

Black Truffled Shoestrings
8 oz frozen shoestring fries
1 tbl lemon zest
3 tbl roughly chopped parsley
1 tsp gray salt
1/4 tsp black pepper
2 tbl vegan grated parmesan
1 tbl black truffle oil

Preheat the oven to 450.
Bake for 20 minutes until crispy. While hot, lightly toss with remaining ingredients.