This is a little concoction to keep the vegetarians happy at the CoffeeShop, chock full of fresh eggplant, squash, onions and garlic, with some egg and bread crumbs to help hold it all together. I used a burger press to squeeze as much moisture from the patties after i shaped them and also to compress into shape. After they were all formed, they were baked for a while, then grilled to order and topped with feta, spinach, roasted peppers, etc. etc. They are a nice alternative to a bean and rice based burger. I would keep it on a crusty bread and keep the toppings crisp to provide a good textural balance. The best compliment i can give these burgers, is that even I will eat them, and i deeeeeeeeeespiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiise eggplants.