Prep 40 mins
Cook 1 hr 10 mins
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. ;)
- 1 (8 ounce) eggplants
- cooking spray
- 2 tablespoons finely chopped fresh parsley, divided
- 4 teaspoons olive oil, divided
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 3⁄4 teaspoon kosher salt, divided
- 1⁄2 teaspoon freshly ground black pepper, divided
- 1 lb turkey tenderloins, cut into 1-inch pieces
- 1 teaspoon reduced-sodium soy sauce
- 1⁄4 teaspoon marmite
- currant jelly
- 4 (1 1/2 ounce) hamburger buns, toasted
- 4 bibb lettuce leaves
- 4 slices tomatoes (1/4 inch thick)
- 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.