No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • prep: 30 mins
    total time: 3 hours
  • yield: Makes 4
Photography: andrew parcell




  • 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

Cook's Note

Drained eggplant can be refrigerated for up to 3 days.


  1. Step 1

    Heat grill to high. Char eggplant, turning often, until cooked through and soft, about 30 minutes. Let cool slightly.

  2. Step 2

    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.

  3. Step 3

    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).

  4. Step 4

    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).

  5. Step 5

    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.

Martha Stewart Living, June 2011