clock menu more-arrow no yes

How to Make the Mediterranean Summer Burger Recipe

Grilled veggies is the best way to ramp up a plant-based burger for the summer.

This advertising content was produced in collaboration between Vox Creative and our sponsor, without involvement from Vox Media editorial staff.

If you’re already firing up the grill to make a burger, grill up some veggies with it. The key to grilled eggplant and zucchini that’s flavorful is a punched-up marinade (and salt, as it’ll help keep them from turning soggy and absorbing too much oil). And of course, just about anything is better with burrata on top.

Serves 4


4 Lightlife Plant-Based Burgers

3 tablespoons balsamic vinegar

3 tablespoons olive oil

3–4 cloves garlic, minced

¼ teaspoon red pepper flakes

Kosher salt

1 small eggplant

2 medium zucchini

4 ciabatta rolls

½ pound burrata (or mozzarella)

¼ cup small basil leaves

Freshly cracked black pepper


  1. In a large bowl, whisk together the vinegar, olive oil, garlic, and red pepper flakes.
  2. Remove the ends from the eggplant and zucchini and slice into ¼–½ inch slices. Sprinkle with salt and add to the marinade. Toss to coat. Cover and allow to marinate for at least 1 hour or up to 4 hours, turning vegetables occasionally to evenly coat in marinade.
  3. Heat your grill. Over medium-high heat, grill the vegetables until lightly charred, about 7 to 9 minutes on each side. Keep warm on a platter (or on the cooler part of the grill while you finish grilling the burgers).
  4. Grill the Lightlife Burgers according to package instructions.
  5. If desired, lightly toast ciabatta rolls on the grill.
  6. Place a burger patty on the bottom of a ciabatta roll. Put a slice of grilled eggplant and 1–2 slices of grilled zucchini on top. Top with a spoonful or slice of burrata, a few basil leaves, and some freshly cracked pepper, and place the other half of the roll on top. Repeat with the remaining 3 burgers.
Advertiser Content From  logo