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:
11cup plain Greek yogurt
14 1/4cup crumbled feta cheese
14 1/4cup minced fresh parsley
33Tbsp. tahini
22Tbsp. dried currants
22tsp. minced lemon zest
22tsp. fresh lemon juice
22tsp. minced fresh garlic
FOR THE BURGERS, SAUTÉ:
1212oz. peeled and cubed eggplant
12 1/2cup diced fennel bulb
22tsp. olive oil
ADD:
11can chickpeas, drained, rinsed, and dried (15 oz.)
11cup cooked brown rice
14 1/4cup ground old-fashioned oats
14 1/4cup fresh lemon juice
11Tbsp. minced fresh garlic
1 121 1/2tsp. ground cumin
11tsp. kosher salt
12 1/2tsp. black pepper
11egg, slightly beaten
STIR IN:
12 1/2cup chopped slivered almonds, toasted
12 1/2cup panko bread crumbs
GRILL:
66pieces flatbread (6-inch)
Tomato Slices
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, 14 cup lemon juice, 1 Tbsp. garlic, cumin, 1 tsp. salt, 12 tsp. pepper, and egg; process until puréed.

Stir in almonds and panko. Form 12-inch-thick patties using a 12-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.

Nutrition Information
Per serving : 500 cal; 14g total fat (2g sat); 36mg chol; 872mg sodium; 77g carb; 7g fiber; 21g protein

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