CHARRED-EGGPLANT AND BEEF BURGERS
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go a long way. For the best texture, cook the burgers to medium.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 3h
Yield Makes 4
Number Of Ingredients 12
Steps:
- Heat grill to high. Char eggplant, turning often, until cooked through and soft, about 30 minutes. Let cool slightly.
- Cut eggplant in half, and scrape flesh into a fine sieve set over a bowl; discard skin. Let stand for 2 hours to drain. Coarsely chop eggplant.
- Stir 1/2 cup eggplant into beef; reserve remainder for another use. Divide mixture into 4 equal pieces. Shape each into a 3 1/2-inch patty (about 3/4 inch thick).
- Reheat grill to high. Grill buns, cut sides down. Brush both sides of burgers with oil, and season with salt. Grill until charred, about 4 minutes per side for medium (3 minutes per side if using a grill pan).
- Meanwhile, mix together ketchup, pickles, yogurt, and mustard. Spread some sauce onto each bun half. Top bottom buns with lettuce, tomato, then burgers. Shave cheese onto burgers using a Microplane zester. Sandwich with remaining bun halves.
GRILLED EGGPLANT BURGERS
I got this from a care2.com email. They said it was inspired by Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I had to post it so I wouldn't loose it. It was so good!
Provided by Colleen321
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all seasoning oil ingredients in a small bowl.
- Brush eggplant slices with seasoning oil and place over medium-high heat on grill. Close lid and cook until tender, turning and brushing with remaining seasoning oil, about 5 to 10 minutes. Remove from grill. (You may also cook eggplant under the broiler, or saute them in a pan until tender, about 4 or 5 minutes per side.).
- Place a slice of cheese on 1 eggplant slice, then top with another eggplant slice. Top this with 2 tomato slices or a piece of roasted red pepper, then put 2 to 4 basil leaves on top of that. Top with third eggplant slice, then another slice of cheese. Top with a fourth eggplant slice. Finish with a grind of pepper.
- Repeat process to make 4 stacks. Place stacks on grill, close lid, and cook for about 2 minutes, turning once.
- Serve immediately, or make into sandwiches on crusty rolls or bread. These sandwiches may be served warm or wrapped tightly and chilled several hours or overnight.
- (I had mine open faced on ciabatta bread).
Nutrition Facts : Calories 300.4, Fat 22.1, SaturatedFat 10.6, Cholesterol 38.6, Sodium 496.6, Carbohydrate 11.5, Fiber 5.4, Sugar 5.2, Protein 16.3
KETO EGGPLANT BURGERS RECIPE (CHINESE QIEZI HE)
You'd never have thought that Chinese cuisine would naturally produce delicious keto burgers, but there it is! This has been one of my favorite dishes growing up in a Chinese household, and I'm really excited to finally share it with you.
Provided by Keto Summit
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Lay eggplant rounds on a work surface. Cut a small slit horizontally through each round, making a pocket to form 'burger buns' that are still joined together.
- Mix ground pork, 2 tablespoons tamari, green onions, ginger, salt, and black pepper together in a bowl. Stuff mixture into the 'buns.'
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add the stuffed buns and cover. Steam until tender and pork is only slightly pink in the center, about 20 minutes.
- Mix 1/4 cup tamari, garlic, sesame oil, and vinegar together in a small bowl to make the dipping sauce. Serve with the cooked eggplant burgers.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 19.8 g, Cholesterol 73.3 mg, Fat 19.2 g, Fiber 8.8 g, Protein 28.7 g, SaturatedFat 6.5 g, Sodium 4228 mg, Sugar 6.7 g
EGGPLANT LENTIL BURGERS
Categories Bean Vegetable Quick & Easy
Number Of Ingredients 14
Steps:
- Peel and cube eggplant. Add Bragg's amino, Worcestershire and mustard. Marinate for 30 minutes. Saute garlic until fragrant. Add eggplant and sundried tomatoes. Steam until eggplant is tender. Add water tablespoon at a time if necessary for steaming. Do not overcook. Remove from heat and let cool. In large mixing bowl,combine basil, parsley, nutritional yeast, tahini and chipotle chili powder. Add cooled eggplant, lentils and bread crumbs. Mix well and mash with fork or egg masher. Add salt/pepper to taste if desired but I found that the Bragg's and Worcestershire added enough saltiness. Place bowl in fridge for about 15-20 minutes or in freezer for 10-12 minutes to "set" the mixture. Form into patties and cook approx 10 minutes over medium heat in pan coated with coconut oil. Flip half way through. Alternatively, you can bake in 300 degree oven on parchment lined baking sheet for approx 15-20 minutes flipping half way through. I cooked half of the patties in the oven and half on pan. I prefer the oven cooked.
TURKEY BURGERS WITH ROASTED EGGPLANT
Marmite is a concentrated yeast paste that helps give this burger meaty flavor - find it in the aisles of your supermarket baking aisles or in a health food store. The leftover eggplant puree can be used as a dip with toasted pita wedges. What gives it a great taste as well is the sesame or poppy seed buns! :) Cooking Light Magazine, July 2010 edition.Chilling time for grinder = 30 minutes and chilling time for the turkey = 15 minutes, not accounted for in the recipe. ;)
Provided by Manami
Categories Turkey Breasts
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°.
- Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly.
- Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding.
- Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen.
- Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time.
- Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, currrant jelly and Marmite in a large bowl.
- Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
- Preheat grill to medium-high heat.
- Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done.
- Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.).
- **Wine note: Turkey Burgers with Roasted Eggplant have a rich and meaty flavor, accentuated by the addition of Marmite. This savory, meaty character is often identifiable in the affordable and intriguing reds of France's Languedoc region, like Jean-Luc Colombo Syrah La Violette 2007 ($12), with chewy black fruit and notes of fresh herbs and smoked meat that pump up the flavor even more.
Nutrition Facts : Calories 309.6, Fat 7.3, SaturatedFat 1.4, Cholesterol 70.4, Sodium 642.4, Carbohydrate 26.6, Fiber 3.5, Sugar 4.8, Protein 33.3
EGGPLANT BURGERS
This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.
Provided by Irv Thomas
Categories Fruits and Vegetables Vegetables Eggplant
Time 14m
Yield 6
Number Of Ingredients 11
Steps:
- Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
- Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
- Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 52.8 g, Cholesterol 27.9 mg, Fat 18.8 g, Fiber 4.9 g, Protein 13.8 g, SaturatedFat 7.1 g, Sodium 1720.3 mg, Sugar 24.7 g
EGGPLANT BURGERS
Steps:
- Peel eggplant and chop into 1" pieces. Steam or boil until soft. Squeeze out excess water. Mix with cheese,crumbs,oatmeal, eggs, parsley and spices, adjusting amount of crumbs so the patties will hold together. Shape into patties, about 1" thick, coat with remaining crumbs, then fry in hot oil until browned, flipping only once. Drain and serve 'em up just like regular burgers!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love