My Big Fat Greco Inspired Burger

By á-1883

Recipe courtesy Susan Mello

Ingredients

• Ingredients:
• Tzatziki with feta:
• • 1 small cucumber
• • 1 1/2 cups plain yogurt
• • 1 clove garlic, minced
• • 3 tablespoons fresh dill
• • 1/2 cup crumbled Greek feta cheese
• Grilled Eggplant:
• • 3 tablespoons white wine vinegar
• • 1/2 teaspoon oregano
• • 1/2 teaspoon salt
• • 1/4 teaspoon ground black pepper
• • 1/4 cup olive oil
• • 1 large eggplant
• Burger:
• • 2 pounds ground lamb
• • 3/4 cup chopped fresh mint leaves
• • 1 1/2 tablespoons ground cumin
• • Salt and pepper
• • Oil, for brushing on the grill rack
• • 6 small pita breads
• • 3 cups chopped romaine lettuce

Preparation

Step 1

Directions:

1, Prepare an open grill for moderate direct-heat cooking

Tzatziki with feta:

1. Seed and chop the cucumber.

2. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta.

3. Refrigerate and chill for 1 hour.


Grilled Eggplant:

1. In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended.

2. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing.

3. Grill eggplant until tender, about 3 minutes each side, keep warm.


Lamb burger:

1. In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste.

2. Form 6 patties.

3. Before grilling burgers, brush the grill rack with oil.

4. Place the patties on the rack turning once, 4 minutes each side.

5. Cut pitas horizontally and lightly toast over indirect heat.

Assemble burgers as follows:
Pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.