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.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2018
Wonderful way to add veggies to burger meat. My guest did not realize it had eggplant in it. I also added saute chopped mushrooms to it. It was absolutely delicious.