Charred Beef Burgers with Baba Ghanoush
- 1 medium eggplant
- 2 tablespoons 5% Greek yogurt
- Salt and freshly ground black pepper
- 4 Ezekiel 4:9 Sprouted Whole-Grain Flourless Burger Buns
- Nonfat cooking spray
- 12 ounces 90% lean ground beef, formed into 4 patties
- 1/2 cup Russian Island Dressing (page 203) or store-bought reduced-fat Russian dressing
- 4 slices heirloom tomato
- 4 slices red onion
- 4 leaves romaine lettuce, broken in half
- Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes.
- The skin should be completely blackened and the flesh should be cooked through.
- Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes.
- Then remove the charred skin with a paper towel, leaving the flesh behind.
- Chop the eggplant with a knife until it is a thick and chunky puree.
- Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.
- Preheat a grill or grill pan over high heat.
- Split the buns in half, and spray the split surfaces lightly with cooking spray.
- Season the burger patties with salt and pepper to taste.
- Place the buns, cut sides down, and the burgers on the grill.
- Allow the buns to char slightly, and then transfer them to a platter.
- Cook the burgers for about 2 1/2 minutes per side for rare.
- To assemble the burgers, spread the bottom buns with some of the eggplant mixture.
- Place the burgers on top, and then top each burger with some of the Russian dressing.
- Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place.
- Serve.
- Fat: 29g (before), 7.4g (after)
- Calories: 540 (before), 341 (after)
- Protein: 30g
- Carbohydrates: 38g
- Cholesterol: 56mg
- Fiber: 7g
- Sodium: 773mg
eggplant, yogurt, salt, spray, ground beef, dressing, tomato, red onion, romaine lettuce
Taken from www.epicurious.com/recipes/food/views/charred-beef-burgers-with-baba-ghanoush-374915 (may not work)