Veggie Cheeseburgers by Ricardo

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

1 small red onion, sliced
1 tsp sugar
1 tsp salt
1 eggplant, cut into slices 1/2 inch (1 cm) thick (about 8 slices)
1/4 cup (60 ml) olive oil
1 zucchini, cut into slices 1/4 inch (5 mm) thick
3/4 lb (340 g) halloumi-style grilling cheese, cut into four slices 1/2 inch (1 cm) thick
4 hamburger buns, lightly toasted
4 Boston lettuce leaves
1 tomato, sliced

In a small bowl, cover the onion slices with cold water. Add the sugar and salt. Let marinate for 15 minutes. Drain (see note).
In a non-stick skillet over medium heat, brown the eggplant in 2 tbsp (30 ml) of the oil, until tender, about 4 minutes on each side. Lightly season with salt and pepper. Set aside on a plate.
In the same skillet over medium heat, soften the zucchini in 1 tbsp (15 ml) of the oil. Lightly season with salt and pepper. Set aside with the eggplant.
In the same skillet over high heat, brown the cheese in the remaining oil, about 1 minute on each side.
Spread the lemon mayonnaise onto the buns, as desired. Layer with the lettuce, eggplant, cheese, tomato, zucchini and onion.

We recommend soaking the onion in a salty-sweet solution to remove some of its harshness.