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    You are in: Home / Australian / Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens Recipe
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    Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    bluemoon downunder's Note:

    Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Vegetable Stock.

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    Serves: 4


    beef bu ...

    Units: US | Metric

    • 1/3 cup Greek yogurt (95 grams or just over 3 ounces)
    • 1/3 cup hummus ((90 grams/3 ounces)
    • 1 medium eggplant (300 grams/91/2 ounces)
    • 500 g ground beef (16 ounces or just over 1/2 ounce)
    • 4 garlic cloves, minced (or more or less depending on taste preferences)
    • 1 tablespoon tomato paste or 2 teaspoons dried australian bush tomatoes
    • 1 small brown onions (80 grams or just under 3 ounces) or 1 small yellow onion, finely chopped (80 grams or just under 3 ounces)
    • 1 fresh small red Thai chile, finely chopped
    • 1/2 cup fresh basil, finely chopped
    • 1/2 cup stale breadcrumbs (35 grams or just over 1 ounce)
    • 1 egg
    • 1 loaf Turkish bread, cut into quarters (430 grams/131/2 ounces) or 4 crusty rolls, halved (such as ciabatta)
    • salad greens, to serve (such as baby spinach leaves or rocket)


    1. 1
      Combine the yoghurt and hummus in a small bowl.
    2. 2
      Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
    3. 3
      Preheat the grill or barbecue.
    4. 4
      Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
    5. 5
      Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.

    Ratings & Reviews:

    • on November 30, 2014


      I have to admit that I made a lot of modifications, but did think it came out super duper. I used veggie burgers instead of the meat burger and subbed tahini for the hummus (and used twice the amount). The grilled eggplant and tahini made this really delicious. I am sure it would also be great on the meat burger too. Now I am inspired to try baba ghanoush on meat or veggie burgers as a result!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 424.4
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 8.2 g
    Cholesterol 137.8 mg
    Sodium 313.4 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 7.2 g
    Sugars 5.4 g
    Protein 30.3 g

    The following items or measurements are not included:

    Greek yogurt

    red Thai chile

    Turkish bread

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