Grilled Eggplant and Goat Cheese Burgers
Submitted by: SonaliR
These filling burgers are topped with a balsamic reduction, herbed goat cheese and grilled eggplant.
Ingredients
- 2 cups balsamic vinegar
- 1 cup mayonnaise
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh mint chopped
- 2 lbs ground chuck
- 1 tablespoon Worcestershire sauce
- 1/4 cup grated yellow onion
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 3 Chinese eggplants
- 2 tablespoons olive oil
- 6 ciabatta rolls
- 4 oz herb goat cheese
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Method
Preheat a greased grill pan over medium high heat. Prepare the balsamic reduction. Heat the balsamic vinegar in a medium saucepan over high heat until it comes to a boil, then reduce the heat to low. Simmer for around 12 minutes or until the vinegar thickens. Set aside. Prepare the basil mint mayonnaise. In a mini food processor, blend the mayonnaise, basil, and mint. Set aside. Prepare the meat. In a large bowl, combine the ground chuck with the Worcestershire sauce, grated onion, salt and pepper. Form into 6 patties. Set aside. Prepare the eggplant. Slice the eggplant into 1/4 inch slices. Season them with salt and pepper and drizzle with olive oil. Grill the eggplant slices on the pregreased grill pan for around 2-3 minutes on each side, or until tender. Remove from the heat and set aside on a plate. Grill the patties. Place the burger patties on the grill pan and cook for 4 minutes on each side for medium. Remove from the grill and set aside on a plate. Let the burgers rest for 5 minutes. Lightly toast each ciabatta roll half on the grill pan for 2 minutes. Assemble the burgers. Spread some basil mint mayonnaise on the top and bottom half of each ciabatta roll. Place a burger patty on each ciabatta roll bottom and place a few slices of grilled eggplant on top. Top with 1/6 of the herb goat cheese. Drizzle with some balsamic reduction. Add the roll tops and serve.
Notes:
Number of Servings: 6
Submitted by: SonaliR ( See all of SonaliR Recipes )
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