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Lunch / Dinner

Baba Ghanoush Burger

Inspired by Middle Eastern cuisine, this satisfying vegetarian burger is a welcome break from the beef.

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Ingredients

FOR THE SPREAD, COMBINE:

FOR THE BURGERS, SAUTÉ:

ADD:

STIR IN:

GRILL:

Instructions

For the spread, combine yogurt, feta, parsley, tahini, currants, zest, lemon juice, and garlic; season with salt and pepper.

For the burgers, sauté eggplant and fennel in oil in a nonstick skillet over high heat until eggplant is browned, 5 minutes; transfer to food processor.

Add chickpeas, rice, oats, lemon juice, garlic, cumin, salt, pepper, and egg; purée.

Stir in almonds and panko. Form ½-inch-thick patties using a ½-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. Coat 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.

Form each patty on a small piece of parchment so they’ll hold their shape when being moved around.

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

To prevent sticking, coat both sides of the burgers with nonstick spray and brush oil on the grill grate.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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