This recipe is great for those on a paleo or keto diet. The eggplant is a great substitution for bread and the Middle Eastern flavors add nice variety to an everyday dish.
Middle Eastern Spiced Bison Burgers on Grilled Eggplant Bun
Servings: 4
Equipment
- This recipe requires a grill.
Ingredients
- 4 Teton Waters Ranch Bison Patties
- 4 cups cold water
- ½ cup + 2 tablespoons sea salt
- 2 tablespoons sumac
- 2 tablespoons za’atar
- Juice and rind of ½ lemon
- 2 eggplants sliced into ½-inch-thick rounds
- 3 large tomatoes sliced ¼-inch-thick rounds
- 2 tablespoons grapeseed oil
- 2 tablespoons freshly cracked black pepper
- 1 cup Greek yogurt
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon lemon juice
- 1 cucumber peeled and finely chopped
- 1 tablespoon fresh mint sliced thinly
Instructions
- Preheat the grill to 375 degrees F.
- Make a saltwater brine, using 4 cups cold water, ½ cup sea salt, 1 tablespoon sumac, 1 tablespoon za’atar and the juice and rind from the ½ lemon. Set aside.
- Next, place the eggplant slices in the saltwater brine mix. Let them sit for 30 minutes.
- Coat the tomato slices and drizzle with 2 teaspoons of oil and sprinkle with salt and pepper. Place them on the grill, turning quickly to sear both sides, about 3 minutes total. Set aside, keep them warm.
- Remove eggplant from the brine and pat dry with a paper towel. Rub with remaining oil and sprinkle with salt, pepper and za’atar. Grill for 5 minutes on each side, until tender but not falling apart. Set aside.
- Mix the yogurt, dill, lemon juice, cucumber and mint together and set aside.
- Sprinkle burger patties with remaining salt, pepper and sumac on both sides, then grill for 3 minutes on each side for medium rare. (Add 1 minute per side for medium.)
- To serve, place eggplant slices on a platter, place a beef patty on each, add a tomato slice and top with the yogurt sauce.
