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.
Ingredients
- 1 medium eggplant
- 14 oz 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 tbsp nonfat Greek yogurt
- 1 tbsp Dijon mustard
- 4 oz green-leaf lettuce
- 1 large tomato, sliced
- 2 oz extra-sharp cheddar cheese
Directions
- 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.
Cook's Note
Drained eggplant can be refrigerated for up to 3 days.
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