8

Grilled beef burger with eggplant salad

Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
Bypass your local takeaway and whip up a midweek burger with a delicious difference.
Ingredients

cherry tomato

500 g

eggplant

2 small, thinly sliced

fresh mint

cup(s), torn

baby capers, rinsed, drained

2 tsp, chopped

Beef, mince, extra lean, 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), 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.
Notes
SERVING SUGGESTION: Garden salad drizzled with lemon juice and roasted pumpkin wedges. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Cut 700g kent pumpkin (unpeeled) into thin wedges and place on prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes or until golden and tender.

Start eating better than ever!