Eggplant Burgers

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Eggplant Burgers to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Eggplant Burgers, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 eggplant, peeled and sliced into
• 3/4 inch rounds
• 1 tablespoon margarine
• 6 slices Monterey Jack cheese
• 6 hamburger buns, split
• 6 leaves lettuce
• 6 slices tomato
• 1/2 onion, sliced
• 1/2 cup dill pickle slices
• 1 (20 ounce) bottle ketchup
• 3 tablespoons mayonnaise
• 2 tablespoons prepared yellow
• mustard

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked

Step 2: Technique & Execution

Melt margarine in a large skillet over medium-high heat

Step 3: Technique & Execution

Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one

Step 4: Technique & Execution

Cook until cheese has melted, and remove from the skillet

Step 5: Technique & Execution

Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.