Baba Ghanoush Burger
Inspired by Middle Eastern cuisine, this satisfying vegetarian burger is a welcome break from the beef.
Makes: 6 servings (1 ¼ cups spread) Total time: 30 minutes + chilling
|FOR THE SPREAD, COMBINE:|
|1||1cup plain Greek yogurt|
|1⁄4||1/4cup crumbled feta cheese|
|1⁄4||1/4cup minced fresh parsley|
|2||2Tbsp. dried currants|
|2||2tsp. minced lemon zest|
|2||2tsp. fresh lemon juice|
|2||2tsp. minced fresh garlic|
|FOR THE BURGERS, SAUTÉ:|
|12||12oz. peeled and cubed eggplant|
|1⁄2||1/2cup diced fennel bulb|
|2||2tsp. olive oil|
|1||1can chickpeas, drained, rinsed, and dried (15 oz.)|
|1||1cup cooked brown rice|
|1⁄4||1/4cup ground old-fashioned oats|
|1⁄4||1/4cup fresh lemon juice|
|1||1Tbsp. minced fresh garlic|
|1 1⁄2||1 1/2tsp. ground cumin|
|1||1tsp. kosher salt|
|1⁄2||1/2tsp. black pepper|
|1||1egg, slightly beaten|
|1⁄2||1/2cup chopped slivered almonds, toasted|
|1⁄2||1/2cup panko bread crumbs|
|6||6pieces flatbread (6-inch)|
|Romaine lettuce leaves|
For the spread, combine yogurt, feta, parsley, tahini, currants, zest, 2 tsp. lemon juice, and 2 tsp. garlic; season with salt and pepper.
For the burgers, sauté eggplant and fennel in 2 tsp. oil in a large nonstick skillet over high heat until eggplant is browned, 5 minutes; transfer to food processor.
Add chickpeas, rice, oats, 1⁄4 cup lemon juice, 1 Tbsp. garlic, cumin, 1 tsp. salt, 1⁄2 tsp. pepper, and egg; process until puréed.
Stir in almonds and panko. Form 1⁄2-inch-thick patties using a 1⁄2-cup (about 6 oz.) measure. Cover patties and chill 20 minutes or up to 1 day.
Preheat grill to medium. Brush grill grate with oil. Spray both sides of patties with nonstick spray.
Grill patties, covered, until grill marks appear, 5–6 minutes per side. Grill flatbread during the last 1–2 minutes of grilling patties, turning once. Assemble burgers on flatbread with 2 Tbsp. spread, tomato, and romaine.
Per serving : 500 cal; 14g total fat (2g sat); 36mg chol; 872mg sodium; 77g carb; 7g fiber; 21g protein
Form each patty on a small piece of parchment so they’ll hold their shape when being moved around.
To prevent sticking, coat both sides of the burgers with nonstick spray and brush oil on the grill grate