Grilled Eggplant and Goat Cheese Burgers

These filling burgers are topped with a balsamic reduction, herbed goat cheese and grilled eggplant.

Ingredients:

• 2 cups balsamic vinegar
• 1 cup mayonnaise
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh mint chopped
• 2 lbs ground chuck
• 1 tablespoon Worcestershire sauce
• 1/4 cup grated yellow onion
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 3 Chinese eggplants
• 2 tablespoons olive oil
• 6 ciabatta rolls
• 4 oz herb goat cheese

Directions:

Preheat a greased grill pan over medium high heat. Prepare the balsamic reduction. Heat the balsamic vinegar in a medium saucepan over high heat until it comes to a boil, then reduce the heat to low. Simmer for around 12 minutes or until the vinegar thickens. Set aside. Prepare the basil mint mayonnaise. In a mini food processor, blend the mayonnaise, basil, and mint. Set aside. Prepare the meat. In a large bowl, combine the ground chuck with the Worcestershire sauce, grated onion, salt and pepper. Form into 6 patties. Set aside. Prepare the eggplant. Slice the eggplant into 1/4 inch slices. Season them with salt and pepper and drizzle with olive oil. Grill the eggplant slices on the pregreased grill pan for around 2-3 minutes on each side, or until tender. Remove from the heat and set aside on a plate. Grill the patties. Place the burger patties on the grill pan and cook for 4 minutes on each side for medium. Remove from the grill and set aside on a plate. Let the burgers rest for 5 minutes. Lightly toast each ciabatta roll half on the grill pan for 2 minutes. Assemble the burgers. Spread some basil mint mayonnaise on the top and bottom half of each ciabatta roll. Place a burger patty on each ciabatta roll bottom and place a few slices of grilled eggplant on top. Top with 1/6 of the herb goat cheese. Drizzle with some balsamic reduction. Add the roll tops and serve.

Number of Servings: 6