Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

"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 Recipe #135453."
 
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Ready In:
35mins
Ingredients:
13
Yields:
4 beef burger with grilled eggplant (aubergine) & sa
Serves:
4
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ingredients

  • 78.78 ml Greek yogurt (95 grams or just over 3 ounces)
  • 78.78 ml 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)
  • 14.79 ml tomato paste or 9.85 ml 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
  • 118.29 ml fresh basil, finely chopped
  • 118.29 ml 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)
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directions

  • Combine the yoghurt and hummus in a small bowl.
  • 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).
  • Preheat the grill or barbecue.
  • 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.
  • 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.

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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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