Sicilian 'Veggie' Burgers
Here is a great summertime burger I believe you will be making over and over again. Sicilian caponata is generally prepared with what every culinary experts call Sicilian aubergine. But being a Yankee, it is simply eggplant.
Sicilian preparation methods introduce a sweet and sour sauce as well, but I think that is just too much for a simple burger so I added just a subtle hint of sweetness from the grated apple while keeping this classic recipe true to form.
Although not truly a Veggie Burger, the addition of caponata as a topping promotes this juicy burger to a level that is both refreshing and different. Try it and see for yourself.
For 4 people
- 4 toasted English muffins
- 1/2 lb(s) ground beef
- 1/4 ground pork
- 1/4 lb(s) ground pork
- 2 apples, peeled, cored and grated
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) dried basil
- 1 dried basil
- 1 teaspoon(s) celery seeds
- 1 celery seeds
- Salt and pepper to taste
- Veggie Caponata Topping, recipe below
Sicilian 'Veggie' Burgers Directions
- In a large mixing bowl, combine beef, pork, grated apple, oregano, basil and celery seeds. Add salt and pepper to taste. Form into 4 patties and place in refrigerator while preparing Veggie Caponata Topping.
- When ready, cook burgers either outside on the grill or inside in a skillet to your liking. Add a patty to each toasted English muffin and top with your homemade Veggie Caponata. Serve and enjoy!
- Veggie Caponata Toppping:
- 1 small eggplant, peeled, cored and diced
- 1/4 cup olive oil
- 2 teaspoons minced garlic in oil
- 1 carrot, peeled and sliced thinly
- 1 rib celery, thinly sliced
- 1/2 pound fresh tomatoes, cored and chopped
- 2 ounces roasted red bell peppers, chopped
- 1/4 cup apple cider vinegar
- 2 teaspoons capers
- Salt and black pepper to taste.
- Place the eggplant in a large bowl and liberally sprinkle salt over them, turning so that most of the dices are touched by the salt. This shouldn't take any more than 2-3 teaspoons. Let this set for 20 minutes. Rinse well under cold water, let drain and pat dry with paper towels.
- In a large skillet, add the olive oil and garlic over medium-high heat. When hot, add the carrot and celery, saute for 3-4 minutes, or until celery is starting to soften. Add the eggplant, tomatoes and bell peppers.
- Cook, while frequently stirring, for 10-12 minutes, or until carrot is crisp tender. Reduce heat to medium-low and add vinegar, capers and celery seeds. Allow to simmer 2 minutes. Remove from heat, season to taste with salt and pepper.