This Mediterranean-inspired lamb burger recipe is full of color, tang, and texture. Stuff the burgers with salty feta before cooking, and then top with a homemade tomato and eggplant relish!
A surprising Mediterranean twist on a classic burger recipe
1 ¼ lbs (20 oz) ground lamb
2 oz feta, crumbled
4 burger rolls (optional)
3 cups eggplant (1 small), cut into quarter-inch cubes
1 cup of sweet red pepper (½ large pepper), largely diced
½ pint multi-color small tomatoes (cherry or grape), cut in halves
2 cloves garlic, small diced
3.5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoons mint, medium chopped
Salt and pepper to taste
Preheat the oven to 375 degrees F. Combine eggplant, sweet peppers, tomatoes, and garlic in a medium bowl. Add olive oil and toss vegetables until evenly coated.
Spread vegetables on a parchment-lined half-sheet pan.
Roast the vegetables until they are lightly charred, about 30-40 minutes (see image).
Remove from oven and transfer hot vegetables back into a mixing bowl. Mix well with red wine vinegar, mint, salt, and pepper.
For the burgers, make eight 5-ounce balls of ground lamb. Using your thumb, make a deep impression on each ball. Add ½ ounce of feta to each and fold the ground lamb to cover the feta. Flatten balls into burgers.
Cook the burgers on a grill or pan for about 10 minutes or until the internal temperature of 145 degrees F for medium-rare.
Serve the lamb burgers on your choice of bun with eggplant relish and your choice of toppings and condiments!
This recipe comes from visionary chef Steve Poses created the iconic Frog and Commissary restaurants in Philadelphia in the 1970s, setting the stage for today's vibrant culinary scene. Steve's cookbooks include "At Home," a home cook’s guide to hosting great parties with recipes that merge eclectic, casual fare and bold, global flavors.
