My Big Fat Greco Inspired Burger |
|
 |
Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 6 |
|
Ingredients:
1 small cucumber |
1 1/2 cups plain yogurt |
1 clove garlic, minced |
3 tablespoons fresh dill |
1/2 cup crumbled greek feta cheese |
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 |
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 |
Directions:
1. Prepare an open grill for moderate direct-heat cooking
2. Tzatziki with feta:
3. Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
4. Grilled Eggplant:
5. In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
6. Lamb burger:
7. In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
8. Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
9. Cut pitas horizontally and lightly toast over indirect heat.
10. Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.
11. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|