Grilled beef burger with eggplant salad
5
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Bypass your local takeaway and whip up a midweek burger with a delicious difference.
Ingredients
Cherry tomatoes
500 g
Eggplant
2 small, thinly sliced
Fresh mint
⅓ cup(s), torn
Capers, rinsed, drained
2 tsp, chopped
Extra lean beef mince, raw
400 g
Ground paprika
1 tsp
Garlic
2 clove(s), crushed
Fresh flat-leaf parsley
2 tbs, finely chopped
Multigrain bread roll
280 g, (4 x 70g rolls)
Rocket
2 cup(s), (60g) leaves
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Place tomatoes on a baking tray and lightly spray with oil. Bake for 8–10 minutes or until skins start to split. Season with salt and pepper.
2
Meanwhile, preheat a chargrill or barbecue over medium-high heat. Lightly spray eggplant with oil. Grill for 1–2 minutes each side or until golden and tender. Transfer to a large bowl with mint and capers. Toss gently to combine.
3
Combine mince, paprika, garlic and parsley in a medium bowl. Shape mince mixture into 4 patties and flatten slightly. Lightly spray patties with oil and cook for 2–3 minutes each side or until browned and cooked through.
4
Place roll bases on serving plates. Top with rocket, patties and eggplant salad. Sandwich with roll tops. Serve with tomatoes.
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