Tuscan Hamburger

On my recent trip to Tuscany I visited a small trattoria called Barones in the heart of Florence. This wonderful trattoria served a hamburger unlike anything I've ever had before. Picture a juicy grilled hamburger topped with grilled zucchini and eggplant. The taste was complex, contracting the juicy beef, melted cheese, and the savory grilled vegetables on a toasted bun. I have recreated this for you so that you do not have to travel to Florence to taste one of the best burgers I've ever eaten.

Ingredients

1 small eggplant (sliced crosswise 1/8 inch thick)

½ tsp kosher salt

¼ tsp ground black pepper

1 small zucchini (sliced lengthwise 1/8 inch thick)

6 TBS Olive Oil

2 1/3 lb Beef Hamburger Patties

2 Hamburger Buns

Cheese (Provolone or Mozzarella) optional

Preheat the oven to 200°F.

Slice the eggplant into 1/8 inch round slices (your choice if you want to peel the eggplant first). Place them on a cookie sheet and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper. Let it sit for 15 minutes.

Slice the zucchini lengthwise into 1/8 inch thick slices. I used a mandolin for this.

Place a large griddle over medium high heat and add 2 tablespoons of olive oil per batch. Saute the zucchini until it starts to turn a golden brown. Flip and repeat. Place the cooked zucchini in an oven safe dish to keep warm. Add 2 more tablespoons of olive oil and start to cook the eggplant until golden brown. Repeat until all of the eggplant is cooked. Place in the oven with the zucchini.

Fry or grill the burgers until cooked the way you like them. On the far end of the grill toast the buns. Top the burgers with either mozzarella or provolone.

Place the 2 slices each of the zucchini and eggplant on top of the burgers and serve immediately.

NOTE: The zucchini and eggplant can be sautéed up to two days in advance and just heated before serving.

To print a copy of this recipe go to Tuscan Burger.