Memorial Day is just a few days away, so it's no surprise that I am thinking all about the food. This year I will be serving up these awesome Lamb Burgers with Eggplant and Tzatziki. The burgers, flavored with cumin, fresh mint, and garlic, are dosed in a luscious cucumber-minty sauce and topped with tender eggplant. This burger is a winner, and while it is perfect for a celebration, it is perfect any day of the week.
Ingredients for Lamb Burgers with Eggplant and Tzatziki:
yields 8 burgers
Burgers:
2 pounds ground lamb
1 1/4 teaspoons cumin
2 tablespoons chopped fresh mint
zest of 1 lemon
kosher salt
black pepper
8 mini pita bread, gently cut open
lettuce
2 tomatoes, sliced
Tzatziki:
16 ounces low fat Greek yogurt
1/4 cup chopped fresh mint
1 English cumber, peeled, seeded, and chopped
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon kosher salt
Eggplant:
2 small or 1 medium eggplant
olive oil
kosher salt
black pepper
Time-Saving Tips: Prepare the tzatziki up to a few hours in advance. Shape the burgers a few hours in advance and refrigerate.
We're ready to cook.
We're ready to cook.
Combine the tzatziki ingredients. Refrigerate until ready to serve.
Combine the burger ingredients.
Divide the meat mixture into 8 equal-sized meatballs. Gently shape each one into a disc slightly larger than the pita.
Slice the eggplant into 1/4 inch pieces. Brush both sides with olive and season with salt and pepper.
Cook the eggplant on a heated grill until the eggplant has grill marks and color and the burgers are cooked- a couple of minutes on each side. I also like to toast the pita on the grill.
They're ready! Lamb Burgers with Eggplant and Tzatziki is so delicious that it is our new favorite. Once the burgers are cooked, I like to place some lettuce on the bottom pita. Then, I top with a burger, sauce, eggplant, tomatoes, and season with salt and pepper. It is pure deliciousness.
Enjoy!
Lamb Burgers with Eggplant and Tzatziki:
yields 8 burgers
Burgers:
2 pounds ground lamb
1 1/4 teaspoons cumin
2 tablespoons chopped fresh mint
zest of 1 lemon
kosher salt
black pepper
8 mini pita bread, gently cut open
lettuce
2 tomatoes, sliced
Tzatziki:
16 ounces low fat Greek yogurt
1/4 cup chopped fresh mint
1 English cumber, peeled, seeded, and chopped
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon kosher salt
Eggplant:
2 small or 1 medium eggplant
olive oil
kosher salt
black pepper
Combine the tzatziki ingredients. Refrigerate until ready to serve.
Combine the burger ingredients.
Divide the meat mixture into 8 equal-sized meatballs. Gently shape each one into a disc slightly larger than the pita.
Slice the eggplant into 1/4 inch pieces. Brush both sides with olive and season with salt and pepper.
Cook the eggplant on a heated grill until the eggplant has grill marks and color and the burgers are cooked- a couple of minutes on each side. I also like to toast the pita on the grill.
Time-Saving Tips: Prepare the tzatziki up to a few hours in advance. Shape the burgers a few hours in advance and refrigerate.
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