Carina Claassens
If you love hamburgers but you’re not always in the mood for all the bread that normally goes with it, this recipe is for you. The gelatinous nature of the aubergine takes the concept of a slider to the next level as you won’t need to chomp through a giant burger bun. Aubergine is very light and you can also flavour it with that unique smoky braai essence. If you’re the muscle-bound type with an aversion to carbs or have a girlfriend who has nightmares about bread, then this is an excellent low-carb option that sacrifices nothing on the flavour front
INGREDIENTS
- 2 beef patties
- 4 bacon rashers
- 100g mozzarella, sliced
- 4 x 1.5cm-thick aubergine slices, same width as the patties
- 1 medium onion, sliced
- 1 medium tomato, sliced
- 2 gherkins, sliced
- ½t sesame seeds
For the smoked BBQ sauce
- 5 large tomatoes
- 4 garlic cloves
- 1 red onion
- 1 red chilli
- 500ml tomato sauce
- 2T brown sugar
- 1t smoked paprika
- 20ml molasses
- 200ml orange juice
- 150ml brandy
METHOD
1. On a grid over medium-high heat, cook the patties evenly for about three minutes on each side.
2. Grill the bacon on the grid until evenly crisped.
3. Place the mozzarella on the patty and cover the Weber to melt the cheese.
4. Grill the aubergine until soft with grill marks.
To make the smoked BBQ sauce
1. Braai the tomatoes, garlic, onion and chilli for about seven minutes in a Weber. Place in a pot with the rest of the ingredients and cook over low heat for 15 minutes. Blend.
Layer the patty between two slices of aubergine with onion, tomato, bacon, gherkin and a dollop of BBQ sauce. Sprinkle with sesame seeds.
This recipe makes two hamburgers
