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
Details
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.
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