Greek Moussaka Burger

K12 & Healthcare

INGREDIENTS

• 50 whole grain buns
• 50 beef patties
• 2 Tbsp ground cinnamon
• 2 large eggplants
• 50 tomato slices, pre-­sliced ¼ inch thick
• 6 cups Béchamel sauce (white sauce)

BÉCHAMEL SAUCE

• 2/3 C butter
• ½ C flour
• 2 qt + ½ C milk
• 1 Tbsp salt
• 1 tsp nutmeg

PREPARATION

1. BÉCHAMEL SAUCE: Heat butter in saucepan over medium-­low heat until melted. Add flour and whisk until smooth. Over medium heat, cook until mixture turns a light, golden sandy color, about 6-­7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add hot milk to butter mixture 1 C at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly. Remove from heat. Season with salt and nutmeg. Set aside until ready to use.
2. BURGER: Slice eggplant into 50 ¼-­inch thick slices. Leave skins on. Grill eggplant slices, preferably creating grill marks. Set aside. Sprinkle beef patties evenly with cinnamon. Grill patties or bake in a single layer on a baking sheet. Cook to an internal temperature ≥155°F held for 15 seconds. Assemble burger by placing a patty, eggplant slice, and tomato slice on bottom half of bun. Drizzle 1/8 cup béchamel sauce on top.
3. Cover with top half of bun.

• Servings: 50
• Type: Lunch, Dinner, Entree
• Cost: Under $5
• Categories: Recipes, VOL 3 - ISSUE 3 • SUMMER 2015
• Tags: Beef, International, Lunch
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