Preheat a barbecue chargrill plate over medium-high heat.
To make the burger, place the ground turkey, half the cilantro, and garlic into a bowl. Mix using clean hands, until well combined. Shape the mixture firmly into two patties.
Make the salsa by combining the tomato, bell pepper, balsamic vinegar and remaining cilantro in a small bowl. Season to taste. Alternately, add salsa ingredients to a food processor and pulse a few times.
Pat eggplant dry using a paper towel. Add the patties and eggplant rounds to the chargrill plate and cook for 3 to 4 minutes, then flip over and cook for a further 3 to 4 minutes.
Place the halved burger buns on two serving plates. Top each half with a patty, eggplant slices, avocado and the tomato salsa. Serve immediately.
Nutrition facts per serving
Makes 2 servings
|Total Fat||19.4 g|
|- Saturated Fat||4 g|
|Total Carbohydrate||34.4 g|
|- Dietary Fiber||12.1 g|
|- Total Sugars||12.4 g|
|-- Added Sugars||0 g|