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Lamb and Eggplant Burgers

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  Eggplant 1 Large (Aubergine, About 3-4 Inches, In Diameter And 6-7 Inches In Length)
  Salt 1⁄2 Teaspoon (Extra For Sprinkling)
  Ground lamb 2 Pound, or minced (1 Kilogram)
  Freshly ground pepper 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Olive oil 4 Fluid Ounce (1/2 Cup, 125 Milliliter)

Cover a baking sheet with paper towels.
Trim the egg plant and then cut crosswise into slices about 1/2 inch (12 mm) thick.
You should have 12 good-sized slices in all.
Sprinkle both sides of each slice lightly with salt.
Spread the slices out on the towel-lined baking sheet and cover with more paper towels.
Let stand for about 1 hour.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Rinse the egg plant slices and pat them dry with paper towels.
Set aside.
In a large bowl, combine the lamb, 1 1/2 teaspoons salt, the pepper and garlic.
Mix gently to combine, handling the meat as lightly as possible.
Shape the mixture into 6 patties each about 3 1/2 inches (8.5 cm) in diameter and 1 inch (2.5 cm) thick.
Arrange the eggplant slices and the lamb patties on the rack.
Grill, turning both the burgers and the eggplant slices every 2-3 minutes, brushing the eggplant slices with the olive oil each time you turn them.
Grill the eggplant until lightly browned on both sides, about 8 minutes total.
Grill the lamb until done to your liking, about 8 minutes total for rare, 10 minutes for medium or 12 minutes for well done.
To serve, slip each lamb burger between 2 eggplant slices and place on warmed individual plates.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Lamb And Eggplant Burgers Recipe