Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4

INGREDIENTS

Nutrition
  • 13
    cup Greek yogurt (95 grams or just over 3 ounces)
  • 13
    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
  • 12
    cup fresh basil, finely chopped
  • 12
    cup stale breadcrumbs (35 grams or just over 1 ounce)
  • 1
  • 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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