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Eggplant Burger with Honey Glazed Caramelized Onions

Serving Size: 8

Ingredients:

Celentano Breaded Eggplant Cutlets

4 Tablespoon Olive Oil

2 Vidalia Onions, Thinly sliced

½ cup Dark Beer (Porter or Stout)

2 Tablespoon Soy Sauce

2 Tablespoon Dijon Mustard

4 Tablespoons Honey

Beef Steak Tomato

Roasted Red Pepper

Arugula

Fresh Mozzarella Cheese

Brioche rolls

Cooking Directions:

Preparing the Eggplant. 

  1. Deep Fry:Place the frozen cutlets in the fryer at 375 degrees for about 2 ½ minutes and cook until internal temperature reaches 165 degrees for at least 30 seconds.  
  2. Baking:Place frozen cutlets on a greased baking sheet and bake at 425 degrees for 10 to 12 minutes and cook until internal temperature reaches 165 degrees for at least 30 seconds.

  For the Caramelized Onions:

  1. Heat a large skillet over medium- high heat. Add the oil to the pan and swirl to coat. Add the Onions to the pan and cook for 2-4 minutes, and Onions start to brown.
  2. Add the Beer, Soy Sauce, Mustard, and Honey to the pan. Bring to a boil and then reduce the heat to simmer until the liquid thickens into a glaze and the Onions are cooked through, about 7-10 minutes. Stir frequently.

  Assembling the Burgers:

  1. Place each Brioche roll on a parchment-lined baking sheet, cover top of Brioche Roll with a slice of Fresh Mozzarella Cheese. Heat in the oven until the cheese begins to melt, 2-3 minutes.
  2. Place one piece of Eggplant onto Brioche Roll bottom followed by a slice of tomato, and roasted red pepper. Add a second piece of Eggplant and top with a spoonful of the Caramelized Onions.
  3. Place a small handful of arugula on top of caramelized onions and top with the top portion of the roll with the melted fresh Mozzarella.