RECIPES: Recipe Details
Eggplant Parmesan Cheeseburger
SERVES: Six people PREP TIME: 25 minutes COOKING TIME: 14 to 16 minutes
Olive Oil for brushing grill;
1-1/2 lbs ground chuck containing 15 to 20% fat;
2 eggs slightly beaten;
3 tablespoons fresh garlic, minced;
3/4 teaspoon whole fennel seeds;
2 tablespoon Italian Seasoning;
Ground black pepper;
1/4 to 1 cup Italian bread crumbs;
1-1/2 cups Freshly grated Parmigiano Reggiano cheese
6 slices 1/4 inch thickness of eggplant, chopped coarsely;
1 small swweet onion, chopped finely;
2 teaspoons kosher salt;
6 small Portabella mushrooms in proportionate to the burger size;
12 slices of mozzarella cheese;
12 slices Italian bread;
1 Bottle 16-oz Ready Made Marinara Sauce.
Prepare charcoal grill with cover for medium heat or gas grill for medium heat. In a large bowl, combine 1-1/2 lbs of ground chuck, 2 slightly beaten eggs, and minced garlic together thoroughly. Add 3/4 teaspoon fennel seeds, 2 tablespoons dried Italian seasoning, ground black pepper approximately 4 to 6 rounds of grinding pepper mill, 1/4 cup of Italian bread crumbs and 1-1/2 cups freshly grated Parmigiano Reggiano cheese. Combined thoroughly and add chopped eggplant and chopped onion to meat mixture. If the texture of the meat has too much liquid and you are having trouble getting the burger to hold the shape, gradually add the remaining 1/4 cup of Italian bread crumbs one at the time for the desired burger consistency. Divide the meat mixture into six equal balls. Press each meatball into meat patties approximately 1/4 inch thickness. Sprinkle 2 teaspoons kosher salt generously over both sides of all burgers. Place burgers on prepared grill over medium heat and cook approximately 7 to 9 minutes on each side or until meat temperature reaches 160 degrees. Clean and grill mushrooms at the same time of burgers for approximately 6 to 8 minutes on each side. The last 2 minutes before burgres are done, place 2 slices of mozzarella cheese on each burger and melt. This should take 1 to 2 minutes for cheese to melt with grill lid closed. At this point, the burgers and mushrooms should be done at approximately the same time. Place burgers and mushrooms in stoneware or oven-proof dish and keep warm on grill. Spread soften butter on 12 slices of bread and grill over direct heat 1 to 3 minutes each side, cooking just until toasted. To assemble, brush Marinara Sauce on one side of each slide of bread. Top with a portabello mushroom and cheeseburger, add remaining 6 slices of bread. Serve immediately.
You may use fresh Italian seasoning which work well, but due to the limited items that could be used in this recipe, I chose the dried seasonings.