Turkey Burgers with Roasted Eggplant Recipe

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Turkey Burgers with Roasted Eggplant
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Ingredients
14
Count
Nutrition
256
Calories
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  3. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding.
  4. Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, and Marmite in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
  5. Preheat grill to medium-high heat.
  6. Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.)
  7. Wine note: Turkey Burgers with Roasted Eggplant have a rich and meaty flavor, accentuated by the addition of Marmite. This savory, meaty character is often identifiable in the affordable and intriguing reds of France's Languedoc region, like Jean-Luc Colombo Syrah La Violette 2007 ($12), with chewy black fruit and notes of fresh herbs and smoked meat that pump up the flavor even more. -Jeffery Lindenmuth
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.64 Kcal (1070 kJ)
Calories from fat 61.36 Kcal
% Daily Value*
Total Fat 6.82g 10%
Cholesterol 51.8mg 17%
Sodium 1255.09mg 52%
Potassium 355.84mg 8%
Total Carbs 24.65g 8%
Sugars 10.32g 41%
Dietary Fiber 2.13g 9%
Protein 24.83g 50%
Vitamin C 22.2mg 37%
Iron 99.6mg 553%
Calcium 29mg 3%
Amount Per 100 g
Calories 87.62 Kcal (367 kJ)
Calories from fat 21.03 Kcal
% Daily Value*
Total Fat 2.34g 10%
Cholesterol 17.76mg 17%
Sodium 430.19mg 52%
Potassium 121.97mg 8%
Total Carbs 8.45g 8%
Sugars 3.54g 41%
Dietary Fiber 0.73g 9%
Protein 8.51g 50%
Vitamin C 7.6mg 37%
Iron 34.1mg 553%
Calcium 9.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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