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Middle Eastern Spiced Bison Burgers on Grilled Eggplant Bun

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
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.