Hearty Eggplant (cheese) Burgers
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large eggplant (s)
- 2 egg (s)
- Tbsp flour
- breadcrumbs
- 400 g round beef
- salt and pepper
- Herbs (e.g. parsley)
- Oil for frying
- 50 ml ketchup
- 30 ml garlic sauce
- 0.5 teaspoon ½ paprika powder, hot
- 4 tomato (s)
- Gherkins)
- roasted onions
- 4 slices cheese, spicy (e.g. Appenzeller), optional
- possibly fried onions
Print Recipe
Pin Recipe Instructions
- First mix the ketchup with the garlic sauce for the burger sauce. Add paprika powder and season to taste.
- Wash and clean the aubergines and cut the thickest parts into a total of 16 approx. 7-10 mm thick slices. Whisk the eggs and place the flour and breadcrumbs in separate deep plates.
- Heat the oil in a pan. Turn the aubergine slices first in a little flour, then in the egg mixture and then in the breadcrumbs and fry in the hot oil on both sides for approx. 2 minutes, depending on the thickness, until crispy. Warning: the oil has to be really hot, otherwise the auger will soak up fat. Drain on kitchen paper.
- For the patties, season the minced meat with pepper, salt and herbs. Form very flat patties that are slightly larger than the aubergine slices and also fry in a little oil until crispy.
- Wash tomatoes and cut into slices, also cut the pickles into slices. Place an aubergine slice on a plate, cover with meat, burger sauce, tomatoes and cucumber and possibly a few fried onions and fix with a toothpick.
- Salad goes very well with it.
- Simply dice the rest of the aubergines, season and fry them with the rest of the breading (it also tastes very good).
- Variants:
- For cheeseburgers, put half a slice of cheese on each of the finished burger patties and let it melt briefly in the pan with the lid closed. Then assemble as described.
- For real low-carb burgers, simply skip the breading and fry the aubergine slices in the oil until crispy.
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