Sunday, July 4, 2010

Lamb Burgers, Grilled Eggplant, Cucumber Mint Yogurt

Ah, summer. So many nice days yield many opportunities to fire up the grill, and nature provides many animals to choose from. As you might know, lamb is fantastic in burger form. You can even make burgers from fish, lions or birds! With so many choices, I really can't remember the last ground beef burger I've made. You got options, you know. And all summer to taste them.


Lamb Burgers, Grilled Eggplant, Cucumber Mint Yogurt
4 servings

1/2 small yellow onion, finely diced
1 lb ground lamb
1/2 TB mint, finely chopped
1/2 TB parsley, finely chopped
1 clove garlic, minced
1/2 ts cumin powder
1 ts salt
freshly cracked black pepper
8, 1/3" thick slices eggplant, about 1/2 large, trimmed
EVOO
1/2 C greek style thick yogurt
2 TB fresh mint, finely chopped
3 TB cucumber, seeded, finely diced
pinch salt
pinch cumin

For the burgers-
Combine onion, meat, seasonings, and fresh herbs in a medium bowl. Gently mix and shape into 4 burgers. Cool up in the fridge for about 20. That's minutes. Prepare grill to 400F, medium-high direct heat. Cook on first side for 6 minutes, then 4 on the flip for medium-well. Let rest for at least 8 minutes. Don't forget to grill them buns too.

For the yogurt-
Combine yogurt, mint, cucumber, seasonings. Mix well and chill in the fridge for at least 10 minutes.

For the eggplant-
Brush slices with EVOO, grill over medium direct heat for about 4 minutes per side.

Assemble your burgers with a couple slices eggplant, top with yogurt, grab one of your favorite salads or sides, maybe a close friend or your dog, an adult beverage perhaps, and enjoy.

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