Grilled Eggplant Burrata Burger

There is something in veggie burgers. So simple to make and easy to play with flavors. Creamy burrata, zesty fresh pesto, soft grilled eggplant – all tucked between soft warm crispy bun.

Ingredients

Ingredients
Servings:
Burger
Eggplant
tbsp
Olive Oil
tbsp
Lemon Juice
g
Rucola
g
Burrata Cheese
2 balls
Brioche Burger Buns
Salt & Pepper to taste
Pesto
tbsp
Lemon Juice
Garlic Clove
tsp
Sea Salt
g
Fresh Basil
g
Pine Nuts
g
Parmesan Cheese
ml
Olive Oil

Instructions

Preparing In The Kitchen
  1. Wash and slice the eggplant on about 1,5 cm thick rounds. Brush both sides of the eggplant slices with 4 tablespoons of olive oil. Season with salt and pepper.
  2. Heat up the grilling pan over medium high heat. Once hot, grill the eggplant slices, in batches, for about 6-8 mins each side, until soft, golden and charred in some places.
  3. In the meantime, wash the basil, shake dry, pluck the leaves. Peel and grate the garlic clove. Add the basil with the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto, in the end mix in lemon juice.
  4. Wash the rucola and shake dry. In a medium bowl, mix the rucola with lemon juice and the remaining olive oil. Mix till evenly coated.
  5. Toast the bun halves in the pan. Spread the pesto over the bottom bun. Top with rucola, eggplant slices and burrata. Drizzle with additional pesto and top with the top bun.

Preparing In The Kitchen
  1. Wash and slice the eggplant on about 1,5 cm thick rounds. Brush both sides of the eggplant slices with 4 tablespoons of olive oil. Season with salt and pepper.
  2. Heat up the grilling pan over medium high heat. Once hot, grill the eggplant slices, in batches, for about 6-8 mins each side, until soft, golden and charred in some places.
  3. In the meantime, wash the basil, shake dry, pluck the leaves. Peel and grate the garlic clove. Add the basil with the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto, in the end mix in lemon juice.
  4. Wash the rucola and shake dry. In a medium bowl, mix the rucola with lemon juice and the remaining olive oil. Mix till evenly coated.
  5. Toast the bun halves in the pan. Spread the pesto over the bottom bun. Top with rucola, eggplant slices and burrata. Drizzle with additional pesto and top with the top bun.

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