Grilled Eggplant Burgers

My carnivorous husband has always found the level of satisfaction I get when eating a veggie burger a bit peculiar, especially the black bean variety. He once had a bad experience with one before we met that has haunted him to the point he won't eat one again. The thought of eating one makes him want to vomit. At times I have tried to persuade him or trick him into biting into one, but to no avail. However, if I make him a veggie burger made from eggplants, he will happily eat it without hesitating. Sometimes I crave a good vegetarian burger stacked with layers of different toppings. 

For me, a great burger comes down to the quality of ingredients, different textures, flavors, and visual appeal (after all, we eat with our eyes first). And if it's a really good burger, every bite will be savored from first to last. As I was thinking about what would make a great vegetarian burger dinner without making my husband feel ill, two viable options came to mind: Portobello mushrooms or eggplant.  Given that I made mushroom bacon burgers with melted Swiss cheese just last week eggplant sounded delightful. It is soft, yet firm enough to hold its shape after grilling. Grilled eggplant can hold a myriad of toppings, just like a beef patty, without falling apart with the first bite. This burger also has a base of mixed greens, charred sautéed red bell peppers, red onion slivers, and a tiny slice of fresh mozzarella to go over the eggplant steak, ripe avocado slivers, a tablespoon of feta cheese, and a pinch of mint to give it a more complex but complimentary flavor. 

I should also mention that I like to drizzle the burger with homemade balsamic vinegar glaze to give it a touch of sweetness and acidity.  You'll have to just trust me when I say this burger is amazing because it really is. I gave it to my husband and he loved it mentioning how glad it wasn't a black bean burger. Hope you enjoy it as much as we do!