Turkey Burgers with Roasted Eggplant

Turkey Burgers with Roasted Eggplant
Photo by Charles Masters

Ingredients

  • 1 pound turkey tenderloins, cut into 1-inch pieces
  • 1 pound turkey tenderloins, cut into 1-inch pieces
  • 4 Bibb lettuce leaves
  • 4 (1/4-inch-thick) tomato slices
  • 4 (1/4-inch-thick) tomato slices
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon Marmite
  • + 21 more ingredients
    • ¼ teaspoon Marmite
    • 2 tablespoons finely chopped fresh parsley, divided
    • Cooking spray
    • 1 garlic clove, minced
    • 4 teaspoons olive oil, divided
    • 1 (8-ounce) eggplant
    • 1 garlic clove, minced
    • 1 teaspoon less-sodium soy sauce
    • ¾ teaspoon kosher salt, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 4 (1 1/2-ounce) hamburger buns, toasted
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons finely chopped fresh parsley, divided
    • ¾ teaspoon kosher salt, divided
    • ½ teaspoon freshly ground black pepper, divided
    • Cooking spray
    • 4 teaspoons olive oil, divided
    • 1 (8-ounce) eggplant
    • 4 (1 1/2-ounce) hamburger buns, toasted
    • 1 teaspoon less-sodium soy sauce
    • 4 Bibb lettuce leaves

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; d...

View full recipe at My Recipes

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