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Grilled Vegetable “Burgers”

by Livestrong_Recipes  |  Nov 9, 2018

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. 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.
3 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. Serve with additional balsamic vinegar on the side. Enjoy with a fork and knife. (Note: These “burgers” will vary in size.)