Charred Eggplant and Beef Burgers

By amt2mf

Ingredients

• 1 medium eggplant
• 14 ounces ground chuck (95 percent lean)
• 4 whole-wheat hamburger buns, split
• Vegetable oil, for brushing
• Coarse salt
• 1/4 cup ketchup
• 1/4 cup chopped dill pickles
• 3 tablespoons nonfat Greek yogurt
• 1 tablespoon Dijon mustard
• 4 ounces green-leaf lettuce
• 1 large tomato, sliced
• 2 ounces extra-sharp cheddar cheese

Details

Servings 4
Preparation time 30mins
Cooking time 210mins

Preparation

Step 1

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.