These are the BEST turkey burgers I've ever had. Only change I've made is that I puree the whole eggplant, peel and all (obviously, not the stem and leaves, though). The skin is where all the nutrients are!! I serve them on whole wheat thin buns, and garnish with some arugula. Delish!! Making them for dinner again tonight with fresh eggplant from our garden. Can't wait!
Turkey Burgers with Roasted Eggplant
Leftover eggplant puree from this recipe is perfect as a dip for toasted pita wedges. Marmite is a concentrated yeast paste that helps give this burger meaty flavor—find it in supermarket baking aisles and health-food stores. Use sesame-poppy seed buns.
More From Cooking Light
- Calories: 291
- Fat: 8.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.8g
- Protein: 32.7g
- Carbohydrate: 23.3g
- Fiber: 1.5g
- Cholesterol: 45mg
- Iron: 3.2mg
- Sodium: 689mg
- Calcium: 69mg
- 1 (8-ounce) eggplant
- Cooking spray
- 2 tablespoons finely chopped fresh parsley, divided
- 4 teaspoons olive oil, divided
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound turkey tenderloins, cut into 1-inch pieces
- 1 teaspoon less-sodium soy sauce
- 1/4 teaspoon Marmite
- 4 (1 1/2-ounce) hamburger buns, toasted
- 4 Bibb lettuce leaves
- 8 (1/4-inch-thick) tomato slices
- 1. Preheat oven to 400°.
- 2. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- 3. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding.
- 4. Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, and Marmite in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
- 5. Preheat grill to medium-high heat.
- 6. Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.)
- Wine note: Turkey Burgers with Roasted Eggplant have a rich and meaty flavor, accentuated by the addition of Marmite. This savory, meaty character is often identifiable in the affordable and intriguing reds of France's Languedoc region, like Jean-Luc Colombo Syrah La Violette 2007 ($12), with chewy black fruit and notes of fresh herbs and smoked meat that pump up the flavor even more. --Jeffery Lindenmuth
This updated version of Turkey Burgers with Roasted Eggplant is based on a recipe that originally ran in Cooking Light, July 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.
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