Greek Eggplant Sliders with Creamy Feta Sauce

June 9, 2014

It’s National burger month and we’re turning to Weber grillmaster Jamie Purviance and his new book Weber’s Big Book of Burgers for a unique Greek twist on grilled eggplant – Greek Eggplant Sliders with Creamy Feta Sauce. As always, Jamie hits it out of the park with the book, providing countless ideas to help kick up your burger game!

grilled eggplant sliders

Jamie Purviance’s Greek Eggplant Sliders with Creamy Feta Sauce

Greek Eggplant Sliders with Creamy Feta Sauce

SERVES: 6-8 (makes 12 sliders)

PREP time: 30 minutes

chilling time: 30 minutes

grilling time: 13-15 minutes

special equipment: grill-proof griddle



4½ ounces feta cheese, crumbled

¼ cup plain Greek yogurt

1 tablespoon mayonnaise

1 tablespoon fresh lemon juice

½ teaspoon paprika

Freshly ground black pepper


2 globe eggplants, about 2½ pounds total, ends trimmed, cut crosswise into ½-inch slices

Extra-virgin olive oil

Kosher salt

1½ cups panko bread crumbs

1 cup finely grated Asiago cheese

1 large egg, lightly beaten

¼ cup finely chopped yellow onion

¼ cup finely chopped fresh Italian parsley leaves

½ teaspoon dried oregano

2 garlic cloves, minced or pushed through a press

¼ teaspoon ground cayenne pepper

12 slider buns, split

24 large fresh basil leaves

12 thin slices red onion

1. In a food processor fitted with a metal blade, combine the sauce ingredients, including ½ teaspoon pepper, and process until smooth. Transfer to a small bowl.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Brush the eggplant slices on both sides with oil and season evenly with ¾ teaspoon salt. Grill over direct medium heat, with the lid closed, until charred and soft, 8 to 10 minutes, turning once or twice. Remove from the grill and cool slightly, and then cut each slice into quarters. Place the eggplant in the food processor and pulse 8 to 10 times until blended but not completely smooth. Transfer to a large bowl. Add the remaining patty ingredients, including 1 teaspoon salt and ½ teaspoon pepper, and stir to combine. Gently form 12 patties of
equal size, each about ½ inch thick. Cover and refrigerate the patties for 30 minutes.

4. Preheat a grill-proof griddle over direct medium heat. Add 2 tablespoons oil to the griddle. Place the patties on the griddle and cook over direct medium heat, with the lid closed, until browned on both sides and heated through, about 5 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns on the cooking grates, cut side down,
over direct heat.

5. Build each slider on a bun with creamy feta sauce, a patty, two basil leaves, and an onion slice. Serve warm.


©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.

Related Topics: Bbq Cookbooks | Cookbooks | Editor's Picks | Eggplant | Eggplant Slider Recipe | Feta | Feta Sauce Recipe | Grilled Eggplant | Grilled Eggplant Recipe | Grilled Eggplant Sliders | Grilling Eggplant | Jamie Purviance | Weber | Weber Grills | Webers Big Book Of Burgers

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