I really love sliders. There’s something so appealing about mini burgers for one, and I just love stacking things!
Ever since I made the Sweet Potato Sliders recently I’ve been eyeing up vegetables looking for just the right size, shape and texture to hold a burger together – minus a traditional bun.
I wanted to pick a “bun” that would allow me to pick the slider up with my hands so I could taste all the flavors in the stack at the same time – but this can be tricky! After some debate I settled on eggplant as my next experimental “stack frame.” They’re just fibrous enough to hold together when cooked, and they taste great.
If you’re sensitive to the alkaloids in plants from the nightshade family (tomatoes, peppers, potatoes, eggplants), baking, or cooking them down (like in my Ratatouille recipe) can reduce the alkaloids by 50%, making them far less likely to irritate your stomach.
To add a little sweetness to this slider, I grilled some apples and onions and added a layer of them to a the burger stack. Topped with a little sea salt and fresh herbs, and the only thing left to test was how they held up to the hand-held bite!
Eggplant Apple Sliders
Yield: 2-3 servings
You will need: baking sheet, grill or skillet, tongs, spatula, cutting board, knife
1 medium sized eggplant
1 lb ground buffalo or grass fed beef
1 large white onion
1 large apple
3 sprigs fresh marjoram
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