Pesto Havarti Grilled Eggplant Burgers Recipes

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GRILLED EGGPLANT BURGERS



Grilled Eggplant Burgers image

I got this from a care2.com email. They said it was inspired by Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I had to post it so I wouldn't loose it. It was so good!

Provided by Colleen321

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1 large eggplant, sliced into 16 1/4-inch rounds
8 slices gouda cheese (thin slices) or 8 slices other cheese (thin slices)
2 thinly-sliced tomatoes or 4 large roasted red peppers
8 -16 leaves fresh basil
fresh ground pepper
2 tablespoons extra virgin olive oil
2 teaspoons wine vinegar or 2 teaspoons balsamic vinegar
1 teaspoon dijon-style mustard
sea salt
freshly-ground pepper, to taste

Steps:

  • Whisk all seasoning oil ingredients in a small bowl.
  • Brush eggplant slices with seasoning oil and place over medium-high heat on grill. Close lid and cook until tender, turning and brushing with remaining seasoning oil, about 5 to 10 minutes. Remove from grill. (You may also cook eggplant under the broiler, or saute them in a pan until tender, about 4 or 5 minutes per side.).
  • Place a slice of cheese on 1 eggplant slice, then top with another eggplant slice. Top this with 2 tomato slices or a piece of roasted red pepper, then put 2 to 4 basil leaves on top of that. Top with third eggplant slice, then another slice of cheese. Top with a fourth eggplant slice. Finish with a grind of pepper.
  • Repeat process to make 4 stacks. Place stacks on grill, close lid, and cook for about 2 minutes, turning once.
  • Serve immediately, or make into sandwiches on crusty rolls or bread. These sandwiches may be served warm or wrapped tightly and chilled several hours or overnight.
  • (I had mine open faced on ciabatta bread).

Nutrition Facts : Calories 300.4, Fat 22.1, SaturatedFat 10.6, Cholesterol 38.6, Sodium 496.6, Carbohydrate 11.5, Fiber 5.4, Sugar 5.2, Protein 16.3

THE ULTIMATE GRILLED PORTOBELLO BURGER



The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

Steps:

  • Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
  • Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
  • Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
  • Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

EGGPLANT BURGERS



Eggplant Burgers image

This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.

Provided by Irv Thomas

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 14m

Yield 6

Number Of Ingredients 11

1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
½ onion, sliced
½ cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

Steps:

  • Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
  • Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
  • Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 52.8 g, Cholesterol 27.9 mg, Fat 18.8 g, Fiber 4.9 g, Protein 13.8 g, SaturatedFat 7.1 g, Sodium 1720.3 mg, Sugar 24.7 g

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO



Grilled Veggie Sandwiches with Cilantro Pesto image

I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. -Carolyn Phenicie, Titusville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
SANDWICHES:
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 kaiser rolls, split

Steps:

  • For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 755mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

PESTO & HAVARTI GRILLED EGGPLANT BURGERS



Pesto & Havarti Grilled Eggplant Burgers image

I'm always trying to come up with new vegetarian ideas for when my fiancee grills at home with the guys. This is one of those ideas, probably my favorite one. The servings will depend on the size of your eggplant. You could also use vegan cheese in place of the havarti to make it a vegan meal!

Provided by dreamon1395

Categories     Lunch/Snacks

Time 35m

Yield 8 burgers, 6 serving(s)

Number Of Ingredients 5

1 eggplant
1/4 cup olive oil
2 cups havarti cheese, shredded
1/4 cup pesto sauce
sandwich bread, of your choice

Steps:

  • Cut the eggplant into hamburger-sized pieces.
  • Brush each piece, front and back, with olive oil.
  • Shred the havarti cheese.
  • Grill the eggplant until almost done.
  • Sprinkle the shredded havarti cheese on each eggplant.
  • Remove the eggplant when the cheese is melted.
  • Spread the pesto on each eggplant.
  • Serve on the bread of your choice.

Nutrition Facts : Calories 97.9, Fat 9.2, SaturatedFat 1.3, Sodium 1.7, Carbohydrate 4.3, Fiber 2.6, Sugar 1.8, Protein 0.8

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