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SUN-DRIED TOMATOE PORK BURGER with ANCHO PEPPER MUSTARD SAUCE, GRILLED EGGPLANT, FRESH BASIL, and SMOKED MOZZARELLA

I love Eggplant Parmesan so I decided to create a burger with grilled eggplant and Smoked Mozzarella cheese but instead of a traditional red sauce, I created a Ancho Pepper Mustard sauce and the tomatoes are in the burger. I guess you could call it a reversed Eggplant Parmesan Burger with a spicy-smokey mustard sauce.

Ingredients 

Ingredients:

Grilled Eggplant:

1 medium Eggplant, partially peeled, sliced 1/2 inch thick , 6 slices
1 cups Sutter Home Sauvignon Blanc
1/3 cup Colavita Extra Virgin Olive Oil
2 garlic clove, minced
3 Tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 Tablespoon fresh oregano
1/4 teaspoon dry crushed red pepper

Ancho Pepper Mustard Sauce:
1 cup Dijon Mustard
2 Tablespoon Sutter Home Sauvignon Blanc
1 Tablespoon ancho chile powder
1 Tablespoon Honey
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper

Patties:

2 pounds ground pork
1/2 cup Sun-Dried Tomatoes, drained, chopped
2 Tablespoon Worcestershire sauce
1 Tablespoon Dijon Mustard
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.

6 slices of Smoked Mozzarella Cheese, each 1/4 inch thick.

6 King Hawaiian buns, split

18 Fresh Basil Leaves

Instructions 

Directions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the Eggplant, in a medium bowl whisk together the Sauvignon Blanc, olive oil, garlic, lemon juice, lemon zest, honey, oregano, and crushed red pepper. In a large plastic zip lock bag, add the sliced eggplant and pour the liquid marinade into the plastic bag. Set aside and let marinade for 30 minutes.

To prepare the Ancho Pepper Mustard Sauce, in a small bowl whisk together the Dijon Mustard, Sauvignon Blanc, ancho chile powder, honey, cumin, and cayenne pepper until smooth. Set aside in a refrigerator.

To prepare the patties, In a large bowl gently combine the pork, sun-dried tomatoes, Worcestershire sauce, Dijon mustard, kosher salt, and fresh ground pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties and refrigerate until ready to grill.

To grill the Eggplant, brush the grill with olive oil and placed the sliced marinated eggplant on the grill. Grill for 5 to 7 minutes and turn and brush the eggplant with the marinade and continue grilling for another 5 to 7 minutes or until the eggplant is soft. Remove from the grill and set aside.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of grilled eggplant and a slice of Smoked Mozzarella cheese on top of each patty in that order. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, slather the bottom toasted side of the buns with some of the Ancho Pepper Mustard sauce. Place patty on each bottom bun. On top of each patty place 3 Basil leaves and a large dollop of the Ancho Pepper Mustard sauce. Add the toasted bun top with wooden skewers and serve immediately.

Makes 6 burgers.