RECIPES: Recipe Details

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Lemony Sage Grilled-Eggplant Chicken Burgers with Decadent Butter Bean Puree and Arugula

Lemon and sage are dreamy with both chicken and eggplant, so combining them for a moist burger seemed like a great idea. The butter-bean spread is creamy and decadent and has flavors that mirror the burger.

Ingredients 

For the patties:

1 medium eggplant (about 1 lb)

4 tsp Olive Oil

2 tbsp lemon juice (1/2 a lemon)

1 tbsp Sutter Home Chardonnay

2 cloves garlic

1 ½ lbs ground chicken

2 tbsp finely chopped fresh sage

1 1/2 tsp salt

3/4 tsp ground black pepper

For the butter beans:

1 can butter beans, rinsed well

2 cloves garlic, mashed

2 scallions, roughly chopped

½ tsp fresh chopped sage

2 tbsp lemon juice (1/2 a lemon)

¼ cup olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

6 brioche-style buns, split

Olive oil for brushing the buns

2 cups arugula

Instructions 

Turn grill to medium-high heat.

When grill is hot, slice eggplant lengthwise into 1/2-inch thick slices. Liberally brush both sides of the eggplant with olive oil. Place eggplant on the hot preheated grill.

Grill about 15 to 20 minutes, turning once.

Allow the eggplant to cool, then remove and discard the skin. Add the eggplant, lemon juice, wine and garlic to the bowl of a food processor and puree.

Gently combine the ground chicken, eggplant mixture, fresh sage, salt and pepper in a bowl. Do not over-mix.Form into six uniform patties.

Grill over medium heat for 5 to 6 minutes per side, or to desired doneness, turning only once.

For the butter-bean puree, drain the beans thoroughly. Add beans, garlic, scallions, sage, lemon juice, olive olive, salt and pepper to the food processor, then puree, scraping down the sides of the bowl.

Brush both sides of brioche buns with olive oil and place on the grill for a few minutes until lightly toasted.

Place burgers on the buns and generously spread with the butter-bean puree and top with arugula.