Aubergine burgers

Aubergine burgers

Total: 50 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 465 kcal
, Fat: 23 g
, Carbohydrate: 50 g
, Protein: 10 g

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

1 dl water
1 ½ tbsp olive oil
2 tbsp tomato puree
3 tbsp balsamic vinegar
1 garlic clove, squeezed
1 tsp ground cumin
1 tsp sweet paprika
½ tsp salt
1 aubergine, in 4 slices

Charcoal/gas/electric grill

4 burger buns, cut in half

Sauce

100 g crème fraîche
1 garlic clove, squeezed
½ bunch chives, finely chopped
1 tsp lemon juice
½ tsp salt

Burgers

4 leaf iceberg lettuce leaves, torn into pieces
1 tomato, in slices
2 tbsp Chili crunch
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Utensils

One grill tray or aluminium tray with a lid

How it's done

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Aubergines

Add the water to the grill tray along with all the other ingredients up to and including the salt, mix well. Add the aubergine slices, turn them over in the marinade. Cover the grill tray with the lid.

Charcoal/gas/electric grill

With the lid down, grill the aubergines over/on a medium heat (approx. 200 °C) for approx. 20 mins. Grill the buns alongside for approx. 1 min. on each side. Remove both from the grill, allow to cool slightly.

Sauce

In a small bowl, mix the crème fraîche with all the other ingredients up to and including the salt.

Burgers

Spread the sauce over the cut surfaces of the buns. Place the lettuce and tomato on the bottom half of the buns, add the slices of aubergine. Drizzle with the chilli crunch, cover with the top half of the buns.

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