A bun less burger!
But that does not take the feeling of eating a good burger away.
I had organic minced beef and an eggplant sitting around and thought about so many different versions to prepare it. But it was only one eggplant so making a dish with filled ones like they do in Turkey is too much effort with just one.
Making a pasta sauce was next, because eggplant and some beef sound a bit like a la Nonna from Sicily. But it did not want to eat pasta.
I came home and still had no real idea what to prepare, then I found a leaflet in the mailbox with burgers to be delivered and the idea was born. I dumped the leaflet in the paper trash bin and went inside to cook.
400 g organic beef mince
100 g bread crumbs
1 spring onion white finely diced
1 tsp dried onion powder
1 tsp garlic powder
salt and pepper
1 tsp herbes de Provence
1 tbsp tiny capers
4 slices pepper cheese
spring onion green
50 ml Bourbon
Cut the eggplant into half inch slices and salt them and let them rest 20 min.
Mix all the beef ingredients down to the capers.
In a wide pan heat up oil and dry the eggplant slices and give them a couple of minutes on each side until brown. On the side of the pan fry the onion greens.
Take both out of the pan, cover and keep warm.
Use a 6 cm ring cutter and press the beef mix inside. Make high round towers.
In the same pan brown the beef towers on all sides until dark brown, add the Bourbon and close the lid and reduce the heat and cook the patties until they are done or to your liking.
Put some ketchup on the lower eggplant disc and set a patty on top, add a slice of cheese and some tomato and the other eggplant slice. Top with fried green onion.