Forget Mac…somebody, this eggplant beef burger is the ish! It’s spicy, juicy and delicious. Plus, it’s low-carb too. I made it in the fraction of a second…literally!
You know that feeling when you are doing all you can to stick to your healthy meals, then you drive or walk past a fast food restaurant that makes burgers. The smell of beef reminds you of your fast food days. Then you think to yourself ‘one last bite, just one, this once’!
But then your tight-fitting pants and bulging stomach reminds you ‘this got you in this size, so fingers off’!. You have heard about all the dangerous chemicals used in the production and conservation of these fast foods and again your inner voice screams this time ‘oya keep walking’.
But here’s the good thing. Homemade beef burger is the best. Let me tell you why:
- You get to use your ingredients.
- You know what’s in your burger since you chose the ingredients yourself.
- You get to eat the freshest and juiciest burger free from conserves.
That’s reason enough to make your burger at home. If you are on a low-carb diet substituting bread with vegetables is a great way to reduce the caloric content of your meal. In this recipe, I used eggplant, a rich source of vitamin C, K, B6, dietary fibre and folic acid.
Eggplants are a great food for weight loss and obesity management. They contain very little or no fat and cholesterol, low amounts of soluble carbohydrates and lots of fibre which stops the release of the hunger hormone called ghrelin. This reduces appetite and keeps us fuller for longer.
You can definitely use any other veggie of choice. For example, tomatoes, cucumber or zucchini and your choice of burger sauce. My homemade spicy mayo works wonders in this recipe. Unleash your creative genes people! 🙂
Let’s get right to the best part, cooking! But hey, I cherish your feedback, so please comment below and let me know if you made or are going to make these juicy eggplant beef burgers. Tag @shape_up_african on Instagram so I can feature your food picture.
- 1/4 red, green and yellow bell peppers (tatashe)
- 100g lean beef
- 2 garlic cloves
- 1/4 eggplant
- A small piece or ginger, peeled
- 1/4 tsp. white pepper
- 1/4 tsp. black pepper
- 1/2 onion
- 1 tbsp. parsley, freshly chopped
- 1 tbsp. extra virgin olive oil
- Habanero pepper (optional)
- Salt and bouillon cube to taste
- 1/2 tomates, thinly sliced
- 1/8 cucumber
- A few iceberg or lettuce salad leaves
- 1 red cabbage leaf (optional)
- 1 tsp. homemade mayonnaise
- Slice eggplant into four circles. Heat a non-stick pan, add 1 teaspoon of oil (any oil will work just fine). Roast eggplant for 1 minute on each side. Take care not to over-cook.
- In a bowl, mix white and black pepper, bell peppers, parsley, ground ginger and garlic with minced beef. Add salt and bouillon cube to taste. You may whisk an egg and add to the beef to bind the burger so that veggies do not fall off. But this is not necessary.
- Heat the rest of the oil over medium heat and sauté onion about 3 minutes, until translucent. Add beef burgers and 'grill' till beef is tender. You can also bake these burgers reduce calories from oil.
- Place one slice roasted eggplant on a plate, add 1 teaspoon dijon mustard or mayonnaise.
- Add one beef burger, then a layer of tomatoes and cucumbers and some lettuce.
- Add another burger for volume, cover with another layer of veggies.
- Finally, cover up the burger with another slice of roasted eggplant.
- Enjoy for breakfast, lunch or dinner.