Lunch / Dinner
Baba Ghanoush Burger
Inspired by Middle Eastern cuisine, this satisfying vegetarian burger is a welcome break from the beef.
FOR THE SPREAD, COMBINE:
FOR THE BURGERS, SAUTÉ:
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.
To prevent sticking, coat both sides of the burgers with nonstick spray and brush oil on the grill grate.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 2g 10%
Cholesterol 36mg 12%
Sodium 872mg 36%
Carbs 77g 25%
Fiber 7g 28%
*Percent Daily Values are based on a 2,000 calorie diet.