I promised a burger and fries, and I'm delivering. This is not just any burger and fries, but a very low carb version. There is not a "bun" per say, but instead two grilled portabella mushroom caps used as the bun. And my fries are made from eggplant instead of potatoes. My husband, who swears he does not like eggplant, finished eating the ones left on my plate after declaring that they were "ok".
For the fries, first I salted the eggplant to get the moisture out. To do this you just sprinkle salt on both sides of a sliced piece of eggplant, let sit 30 minutes in a colander, then rinse off and pat dry. Cut into fries. Drizzled with olive oil, half salt and pepper, the eggplant fries were fried in a non-stick pan until crispy. I used Walden Farms Chipotle Ranch dressing to dip them in.
This is how I made the burger patties. Adding a bit of water to the mixture ensures that the patties stay moist as they cook to well done.