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Grilled Vegetable “Burgers”

by Livestrong_Recipes  |  Feb 8, 2019

Grilled Vegetable “Burgers”
Photo Credit: snyfer/ adobe stock
  1. PREP
  2. 12 m
  • COOK
  • 10 m
  • 22 m

Recipe courtesy of Jackie Newgent, RDN:



  • 2 medium Organic Beefsteak Tomato
  • 1 med , unpeeled Whole Eggplant
  • 2 tbsp extra-virgin olive oil
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 3 cups Organic Baby Arugula
  • 1 1/2 tbsp balsamic vinegar
  • 3 tbsp Vegan Mayo


1 Prepare an outdoor grill or grill pan.
2 Cut the tomato into 4 thick slices; cut out the core from the top tomato slice. Cut the eggplant into 8 round slices; remove the stem. Brush the tomato and eggplant slices with the oil. Sprinkle with the salt.
3 Grill over direct medium-high heat until the tomatoes are just cooked through with grill marks and the eggplant is fully cooked through with grill marks, about 4 1/2 to 5 minutes per side. Sprinkle with the pepper and, if needed, additional salt to taste.
4 Top 4 of the eggplant rounds with the tomato slices. Spread the tomato with the mayonnaise. Top with the arugula. Drizzle with the vinegar. Top with the remaining eggplant slices.
5 Serve with additional balsamic vinegar on the side.