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Blended Burger with Roasted Eggplant & Garlic Jam

Blended Burger with Roasted Eggplant & Garlic Jam


  • 8 oz Prairie Creek® Beef Ground Patty Shape Chuck Brisket
  • 3 oz Mushroom Oyster Fresh, Cleaned & chopped
  • ½ oz Smoked Coarse Salt Sea
  • 1 oz Fresh Garlic
  • 4 oz Fresh Eggplant, peeled & roasted
  • 1 oz Extra Virgin Olive Oil
  • ¼ oz Harissa Cumin Paste, Spicy
  • 1 ea Lemon, Juice of
  • 1/8 ea Parsley, cleaned & chopped
  • 1 ea Kaiser Bun, Corn Dusted 4.5" toasted on grill
  • 1 oz Smoked Blue Cheese, Wheel Moody Bleu



  1. Take eggplant and remove skin. Slice lengthwise. Brush with olive oil and place on grill. Grill for about 8 minutes on each side. Remove and allow to cool. Place garlic, smoked sea salt, harissa paste and lemon juice and blend. Add parsley and blend again. 


  1. In a bowl combine brisket patty and coarse chopped mushrooms. Season with smoked sea salt. Form patty and cook on heated grill to desired temp. 


  1. Take bottom griddled roll and spread eggplant and garlic jam. Add burger, sliced smoked blue cheese. Garnish with baby arugula, then burger top.

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