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Grilled Portobello Eggplant Burger

Updated: Mar 25, 2019

In this recipe the beef burger is replaced with an Eggplant Cutlet and the bun is replaced with a portabello mushroom for a lower carb and calorie version of the burger.

Grilled Portobello Eggplant Burger made with Dominex Eggplant Cutlets

INGREDIENTS

1 Dominex® Eggplant Cutlet, thawed 2 large portobello mushroom caps

3-4 tablespoons basil-garlic olive oil

Sea salt and ground pepper, to taste

1 leaf of Bibb lettuce

2-3 tablespoons marinara sauce (jar or homemade)


DIRECTIONS

Heat olive oil in a medium saucepan over high heat. Rinse mushrooms and remove stems. Brush gill side of each cap generously with the basil-garlic olive oil. Let sit for approximately 20 minutes. Heat grill and place mushroom cap gill-side up and grill for about 10 minutes. While mushroom caps are grilling, broil Dominex® Eggplant Cutlet in oven or toaster oven for 10-12 minutes. Remove mushrooms from grill, top one with lettuce, Dominex® Eggplant Cutlet, and marinara then place second one on top. Serve and enjoy!