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Beef burgers with eggplant and capsicum
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Succulent beef burgers topped with colorful and flavorful eggplant and capsicum.
Ingredients:
  • 2 red capsicums, deseeded, cut lengthways into 2cm-thick strips
  • 1 green capsicum, deseeded, cut lengthways into 2cm-thick strips
  • 3 garlic cloves, thinly sliced
  • Salt & freshly ground pepper
  • 60ml olive oil
  • 4 x 100% beef Aussie burgers
  • 1 eggplant, cut into eight 1cm-thick slices
  • 37.60 gm sour cream
  • Baby rocket, to serve
Instructions:
  • Preheat your oven to 220°C. Arrange capsicum and garlic in a heatproof dish, then season with salt and pepper. Drizzle the vegetables with olive oil and roast for 40-50 minutes until the capsicum is tender. Cover with foil and set aside.
  • In a hot non-stick pan, sear burgers for 3 minutes on each side. Rest on a plate and tent with foil.
  • In a pan over medium-high heat, heat the remaining oil. Cook the eggplant for 2 minutes on each side until golden brown. Season with salt and pepper.
  • On each plate, layer a slice of eggplant, followed by the beef burger, another slice of eggplant, some capsicum, a dollop of sour cream, and a side of rocket. Enjoy!

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