July 19th, 2016 Eggplant Beef Burgers with Peppers and Onions I wanted to try this for a while, I figured the eggplant would keep the 80/20 burgers from shrinking too much when cooked add a good texture and hopefully keep the meat moist. First a little weigh in for my Brandywine Red. I finally got to use some of my new toys, man I love the new MyCocina ceramic vegetable peeler. For the mix I used two striped eggplants, one meatball eggplant, one bell pepper, one Anaheim pepper and half a store bought onion. Veggies are sliced, diced, grated for the burger. All three eggplants were shredded, then rinsed under a colander to remove most of the seeds, some of the center of the Striped Eggplants were scraped of seeds for next years garden. After the eggplant was shredded and rinsed I gave it a good squeeze to remove excess moisture. Next time I make these I am going to saute the veggies with some fresh garlic, with the exception of the onion and cool before making the burgers. Everything is tossed into a large pot. A 1/4 cup of my Philly Style Rub is worked in. Time to call the wife into the kitchen to make the patties. She also got to cook them. I wasn't feeling all kindsa crazy with my toppings, I usually top with some horseradish, jalapenos, French's Fried Onions and some Worcestershire sauce. Tonight burger was very basic, ketchup, mustard, mater, cheese and spicy pickles.