Szechuan Eggplant Stir Fry & Hoisin Burgers

Yes, I do know that Labor Day is an American holiday which warrants burgers, dogs and macaroni salad; but, with an over abundance of eggplant, and no one else to please but ourselves, I went Asian.  Hey, I did be creative and do a burger at least!
I can take or leave eggplant.  I appreciate them for their nutrition value.  Known as brain food, they are packed with antioxidants.  Low in calorie, high in fiber, and are rich in vitamins and minerals.  Eggplant is a blank slate for whatever flavor you want to bring out.  Most of us simply associate it with Eggplant Parmesan or Ratatouille.  Trust me when I say this Szechuan recipe will convert you to loving eggplant.
I chose the burger simply to keep the theme.  The cucumber was crunchy, the sauce was spicy and the grilled, smoky scallions made the sweet bbq burger delicious.  I expected just a fancy burger.  What it turned out to be was the highlight of the meal.

Szechuan Eggplant Stir Fry
printable recipe

5 small eggplant, about 2 lbs.
3 T. peanut oil
1 T. sesame oil
Kosher salt and pepper
2 green onions, sliced on the diagonal
1 inch piece of ginger, peeled and grated
3 garlic cloves, minced
1 red Thai chili, sliced
1/2 c. chicken broth
3 T. soy sauce
1 T. rice vinegar
1 T. light brown sugar
1 T. cornstarch
1 T. sesame seeds for garnish

Cut the eggplants in half lengthwise.  Slice in wedges no wider than 1" pieces.
Heat a wok or large saute skillet over medium high heat and add the oils.  Swirl to coat the pan.  When you see a slight smoke add the eggplant in a single layer (do in 2 batches if needed).  Stir fry until seared and sticky, about 3 minutes.  Season with salt and pepper.  Remove from the pan and reserve in a bowl.

Add a bit of oil if needed to the pan.  Add the onions, ginger, garlic and chili, stir fry for a minute until fragrant. 

Add the broth.

In a small bowl mix the soy sauce, vinegar, sugar and cornstarch.  Add to the broth.  Cook for a minute until the sauce has thickened.

Put the eggplant back into the sauce and toss quickly to coat.

Garnish with sesame seeds and serve with sticky white rice.

Hoisin Burgers
printable recipe

1 1/2 lbs. ground chuck
kosher salt and pepper
1/4 c. hoisin sauce
6 scallions
1 tsp. sesame oil
4 sesame buns or slices of sesame bread
1/2 c. mayonnaise
1 tsp. Sriracha (Asian Chili Sauce)
12 slices of cucumber

Preheat grill to medium high.  Form beef into desired patty shape.  Season both sides with salt and pepper.
Grill for 5 minutes.  Flip and grill for 3 more minutes (medium doneness).  During the last minute, brush the burgers with the hoisin sauce.  Remove and let stand 5 minutes.
Brush the scallions with half of the sesame oil.  While the burgers are resting, grill until charred and tender.
Toast the bun or bread on the grill.
Mix the mayonnaise with the Sriracha and the remaining sesame oil.

Top the bottom bread with cucumber slices.  Top with the burger and grilled scallions.  Brush the top bread with sauce and serve.