Photo: Tina Rupp
Yield
Makes 4 servings (serving size: 1 burger plus 1 cup ratatouille)

Prep: 10 minutes, Cook: 32 minutes.

Andrea's wine pick: A Spanish rosé highlights the bold flavors of basil, eggplant, and tomato. El Coto Rioja Rosado, about $8.99, is dry, spicy, and refreshing.

How to Make It

Step 1

Preheat grill.

Step 2

For ratatouille, warm oil in a large nonstick skillet over medium heat. Add the onion, garlic, eggplant, zucchini, salt, and pepper. Cook 8 minutes, stirring, until softened and cooked down. Stir in tomato, red bell peppers, and vinegar; cook 10 minutes, until thickened. Remove from heat; stir in basil. Set aside.

Step 3

For burgers, combine ricotta, Worcestershire, mustard, basil, salt, and pepper in a large bowl. Add turkey; mix with clean hands to combine. Divide into 4 pieces; lightly form each into a 1-inch-thick patty. Grill patties over medium-hot coals 7 minutes per side, turning once.

Step 4

Place burgers and ratatouille between buns, and serve. Leftover ratatouille will keep, tightly covered, for a week in the fridge.

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