Eggplant Burger

Slice an eggplant into 1 cm rounds, season with salt, and leave for 10 minutes. Then, pat dry with a paper towel. Slice a red onion into rings and a tomato into rounds. Mince garlic using a garlic press.

Make the sauce: combine mayonnaise, teriyaki sauce, soy sauce, French mustard, and garlic. Mix well.

Preheat the grill. Brush the eggplant rounds with vegetable oil and grill on both sides until golden grill marks appear. Separately, grill patties until fully cooked (3–4 minutes per side). Cut buns in half and lightly toast them on the grill, cut-side down.

Place green salad on the bottom half of the bun, then add the hot patty. Place a slice of Bonfesto Burger cheese on top of the patty — it will melt instantly from the heat. Top with the grilled eggplant, red onion rings, and a tomato slice.

Pour plenty of the prepared sauce over the burger and cover with the top half of the bun. Secure with a skewer if desired.

Serve the burger immediately while the cheese is warm and melted. Pairs perfectly with French fries or fresh grilled vegetables.