My friend got me a cool new gadget that I’ve been having fun with! It’s this Hamburger Press. You could alter this recipe and fill it with whatever you want, but I had eggplant and wanted to use it up. Enjoy playing around with this recipe!
Recipe: Eggplant Stuffed Burgers
2 lbs ground meat (I used a mixture of beef and goat)
2 tsp garlic powder
1 tsp salt
pinch red pepper flakes
1 skinny eggplant, peeled and grated and preferably left in a strainer for at least a 1/2 hour to let the moisture drain. If you don’t have time, that’s ok!
1/2 cup raw cheese (optional–if you choose not to use this, replace it with one egg to hold the eggplant together)
Couple TBSP olive or avocado oil
Mix the grated eggplant and raw cheese (or egg) together in a small bowl and set aside.
Following the directions on your hamburger press (or do it without one, but they sure do turn out much nice with one!), put a golfball-sized amount of meat in the press. Press the top of the press down to form an indentation in the middle. Add about 1-2 TBSP of the eggplant/cheese mixture in the middle. Add another golfball-sized amount of meat, flattened, on top, and then press down with the press again. If you didn’t have time to drain the eggplant ahead of time, do this step over the sink, as there will be liquid that seeps out.
Using a spatula (if you’re using the press), scrape the burger around the sides to help remove it, gently sliding the spatula under the burger to help it release from the press. Place carefully onto parchment paper, and check to make sure the burger is sealed (with the filling not exposed). If needed, add a little meat to cover those spots. Repeat for the remaining meat.
Heat the oil in a large skillet over medium heat and place burgers in. Cook for about 5 minutes, then flip over once and cook the other side for about 4-5 minutes, until there is no longer any pink in the burger. Do not squish burgers as they are cooking! Serve over lettuce or whatever your favorite burger accompaniment is!
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