Lean Beef Burger, Roasted Eggplant, Plum Tomatoes, Blue Cheese, Romaine & Radicchio on a Whole Grain Baguette with Herbed Potatoes


Shortcuts: Utilize leftovers, like my roasted eggplant, from previous dinners to reinvent an ordinary meal. Burgers were prepared by a local butcher but contained no other ingredients other than 90% lean beef. 

Servings: 4 sandwiches

Active time: 15 minutes

Total time: 35 minutes

Ingredients: 4 – 90% lean all beef burgers, 2 cups lettuce (I combined radicchio and romaine), 8 to 10 slices of roasted eggplant (1/2 inch slices lightly drizzled with EVOO, seasoned with salt and black pepper and roasted at 325 degrees for 6 minutes per side- leftovers from previous recipe – see Roasted Eggplant Marguerita), 1 large sliced plum tomato, 1/2 cup blue cheese, one 2-foot long whole grain baguette, 1 1/2 lb. assorted small rainbow potatoes cut into 1/4 inch slices, coarse sea salt and pepper, to taste, 1 tbsp EVOO  and fresh parsley.

Step 1: Preheat oven to low/medium broil. Place sliced potatoes in a microwave safe bowl with 1-2 tbsp. of water and loosely cover. Cook for 6 minutes tossing halfway through cooking time. Potatoes should be tender throughout. Drain excess liquid. Place potatoes on a baking sheet lightly coated with cooking spray. Drizzle with EVOO. Add sea salt, fresh ground black pepper and fresh parsley. Broil about 3 minutes per side or until brown and slightly crisp. Remove from oven.


Step 2: Add 4 burgers to a large heated pan lightly coated with cooking spray over medium heat. Season with salt & pepper as desired. Cook to your desired wellness flipping burger halfway through cooking time. Remove from heat.

Step 3: Cut fresh baguette into quarters then slice in half. Layer lettuce, burger sliced into halves, fresh tomatoes, eggplant and blue cheese onto a baguette slice. Top with additional slice of bread. Serve with roasted potatoes.

Tip: Balsamic glaze (found in any grocery store) drizzled over the veggies complements this sandwich nicely.