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Beef burgers with caponata
Beef burgers with caponata
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Italian eggplant and tomato stew, caponata, elevates a classic beef burger.
Ingredients:
  • 500g lean beef mince
  • 1 small brown onion, grated
  • 125.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 44.40 gm tomato paste
  • olive oil cooking spray
  • 1 loaf Turkish bread, quartered, split
  • 1 oak leaf lettuce, leaves washed
  • 2 sticks celery, thickly sliced
  • 1 eggplant, cut into 2cm cubes
  • 3 ripe tomatoes, chopped
  • 40.00 ml red wine vinegar
  • 15.00 gm caster sugar
  • 250.00 ml basil leaves, shredded
Instructions:
  • In a saucepan over medium heat, sauté onions and celery in oil until soft, about 5 minutes. Add eggplant and tomatoes, continue cooking and stirring until eggplant is soft, about 5 more minutes.
  • Combine vinegar and sugar and gently stir them together until well mixed. Cover the mixture and allow it to simmer for 15 minutes, stirring occasionally, until it thickens slightly. Season the mixture with salt and pepper to taste. Transfer it to a bowl and let it cool to room temperature before folding in the fresh basil.
  • In a bowl, mix together mince, onion, breadcrumbs, egg, and tomato paste until fully combined using clean hands. Shape into 4 patties with an 11cm diameter each. Place on a plate, cover, and refrigerate for 30 minutes. Preheat the barbecue on high, then reduce to medium heat. Spray the patties with oil and grill for 4 minutes on each side until cooked through.
  • Toast the bread until golden and crispy. Layer fresh, crispy lettuce on the bread bases. Pile on the flavorful patties, zesty caponata, and cover with the remaining bread tops. Serve and enjoy the vibrant flavors!

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