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“Chilly Weather Cravings? Warm Up with Celebrity Chef’s Healthy Burger Alternative!”


When we think of diet food, the last thing that springs to mind is a beef burger. But when you strip it down and get creative, it may not be the case.

For the past 30 years, I have had a mission on transforming unhealthy recipes, to guilt free alternatives.

I developed this one about 8 years ago for my 2nd cook book on the Paleo diet. The beef in the burger is not the bad part, that is as long as you are using lean ground beef with not so much fat. The bad part is the bun and all the carbs. So, I got creative and made the bun out of eggplants.

As I have done this recipe many times over the years, from the book to menu promotions at the Shangri La Dubai, Cathay Pacific and now my outlet at the Grand Hyatt Kuala Lumpur, I have had some changes along the way. If you want to get the eggplant more like a bun you can hold, then dip the slices in egg, then almond flour and fry in a little oil, and bake in the oven once you have some colour on them, for about 20 minutes at 350 deg.

Lean ground wagyu beef patty, eggplant bun, tomato, onion, homemade maple ketchup.

220g 90% Lean Ground Beef
1 Tablespoon Dijon Mustard
½ Red Onion, finely chopped
2 Cloves Garlic – minced
1 Tablespoon Sundried Tomato Paste
1 Teaspoon Salt
1 Teaspoon Pepper

2 Large Slices 2-inch-thick Eggplant
2 – 3 Tablespoons Olive Oil
1 White Onion – sliced
4 Large Lettuce Leaves
1 Large Tomato sliced into 1/2” slices

Using your hands, combine the ground beef, Dijon, red onion, garlic, tomato paste, salt and pepper together in a bowl. Shape the mixture into pattie.
Heat a large non-stick skillet over medium heat and add a little spray of oil or non-stick cooking spray. Cook the burgers for 3 – 4 minutes each side. This will result in a medium-rare to medium burger. (If you prefer more well-done burgers, cook for an additional minute on each side and then place the pan in a 360F oven for 8-10 minutes). Set aside.
Heat the olive oil in a large non-stick skillet over medium heat, add the eggplant slices and cook 2-3 minutes per side.

Top each eggplant slice with lettuce, tomato and onion and a burger

Enjoy Daniel Green, and the Mind Jump Team.

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