Spicy Lamb Burgers with Grilled Eggplant



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These pan-Mediterranean lamb burgers are spicy and fragrant. I like to use ground shoulder for these burgers.

See all eggplant recipes.

Ingredients

  • 3 pounds ground lamb shoulder
  • 1 small onion, grated
  • ½ cup chopped parsley
  • 2 tablespoons finely chopped mint
  • 2 teaspoons finely chopped marjoram
  • 6 garlic cloves, smashed to a paste with a little salt
  • 2 teaspoons cumin seeds, toasted and ground
  • 2 teaspoons coriander seeds, toasted and ground
  • 1 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne
  • ½ teaspoon red pepper flakes
  • 3 large eggplants, sliced into ½-inch-thick circles
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground pepper

Directions

To make the burgers, mix the lamb and all the remaining ingredients through the red pepper flakes together well. Chill for several hours. (You can season the lamb a day ahead and refrigerate overnight.)

When you’re ready to serve, prepare a fire in a charcoal grill. Paint the eggplant slices with the olive oil and season on both sides with salt and pepper. Grill the slices over hot coals for about 2 minutes per side. Remove to a large serving platter.

Divide the seasoned meat into 24 portions. Form each into a sausage shape about 4 inches long, and insert a slender skewer into each one. Or form patties and cook them like burgers. Grill over hot coals, turning once, about 3 minutes per side, so the lamb stays juicy.

Put the lamb burgers over the eggplant slices on the platter and serve.


    • 1 pound ground lamb
    • 2 tablespoons chopped fresh mint leaves
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped fresh oregano
    • 1 tablespoon garlic, chopped
    • 1 teaspoon sherry
    • 1 teaspoon white wine vinegar
    • 1 teaspoon molasses
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground allspice
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 4 pita bread rounds
    • 4 ounces feta cheese, crumbled
    1. Preheat grill for medium heat. Mix spice ingredients together in a large bowl first. Then, place the lamb in the bowl, and mix well. Shape into 4 patties. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers with feta sprinkled on top, or wrapped in pitas with feta cheese.

    The ingredients you'll need

    Here's an overview of what you'll need to make these tasty lamb burgers. The exact measurements are included in the recipe card below:

    For the sauce:

    Greek yogurt: I use plain full-fat yogurt. Straus is a good brand and so is Fage.

    Fresh mint leaves: They add wonderful flavor to the sauce.

    Fresh lemon juice: Freshly squeezed is better than the juice that comes in those little bottles.

    Minced garlic: Mince it yourself (the tasty option) or use the stuff that comes in a jar (the easy option!).

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.

    For the burgers:

    Ground lamb: I use a mixture of 85% lean and 15% fat.

    Minced garlic: Garlic powder works too.

    Kosher salt and black pepper.

    Ground cumin: Make sure it's fresh! A stale spice can easily ruin a dish (speaking from experience).

    Chopped fresh cilantro: If you're not a fan of cilantro, parsley works too.


    Spicy eggplant with ground American Lamb

    Place the halved eggplants in a medium bowl, sprinkle 1 teaspoon of salt over the cut sides, add 1 Tbsp of lime juice and let sit for 10 minutes. While the eggplant sits, prepare the lamb.

    Heat a wok or large saucepan over high heat. Add the oil and once the oil is hot, add the shallots and sauteé for about 6 to 8 minutes, till they turn toffee brown. Rinse the eggplants under cold water, pat them dry with a clean kitchen towel and add them to the shallots, stir-fry till their skin wilts and then flesh is light brown, about 6 minutes. Transfer the shallots and eggplants to a plate. Return the wok to the stove.

    Add the ground lamb directly to the wok and cook till the lamb browns and releases its juices. Add the sambal oelek, soy, and fish sauce. Fold to combine well. Return the shallots and eggplant to the lamb. Add 1/2 cup water and cover the wok with a lid. Reduce heat to medium-low and cook till the eggplant is tender, about 20 minutes. Stir in the remaining lime juice. Taste and season with salt. Garnish with the scallions and serve immediately. This dish is best eaten warm.


    • olive oil
    • 1 cup diced red onion
    • 2 cloves garlic, minced
    • 2 teaspoons dried oregano
    • ½ teaspoon red pepper flakes
    • 1 pound grassfed, locally sourced ground lamb
    • 2 ounces feta cheese
    • kosher salt
    • black pepper
    • 2 Japanese eggplants, sliced thinly, lengthwise
    • ¼ cup mayonnaise
    • 1 tablespoon minced fresh mint
    • 1 tablespoon minced fresh parsley
    • 2½ teaspoons lemon juice
    • 4 English muffins, sliced in half and toasted
    • 1 small bunch local arugula

    Place a medium sauté pan over medium heat. Add 2 teaspoons olive oil and warm through before adding the red onion. Toss the onion in the oil and cook over medium heat until softened, 5 to 7 minutes. Add the garlic, oregano and red pepper flakes and sauté until fragrant, about 30 seconds, before removing from the heat. Allow to cool for 2 minutes.

    Place the ground lamb in a bowl and add the onion mix along with the feta and ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Using your hands, gently mix everything together, ensuring the components are well distributed while being careful not to overmix. Divide into 4 balls and shape into burger patties, using your thumb to add a small dimple to the middle of each burger. Set aside until ready to cook.

    Toss the eggplant with 1 tablespoon olive oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper.

    Both the eggplant and the burgers will cook at the same time, for 5 minutes per side. If cooking on the stove, warm an oiled grill pan over medium heat. Alternatively, heat a grill to medium and cook them on a well-oiled grate over indirect flame. Transfer both the burgers and the eggplant to a plate lined with a paper towel and set aside.

    While the burgers and eggplant are cooking, add the mint and parsley to the mayonnaise along with the lemon juice. Whisk until smooth and smear on both halves of each English muffin.

    Place a burger on the bottom half of each muffin. Garnish with the grilled eggplant and arugula and add the top half of the muffin. Serve.


    • Nonstick cooking spray
    • 1 pound ground lamb
    • 2 ounces feta cheese, crumbled (about ½ cup)
    • ½ cup grated red onion (from 1 small onion), divided
    • 1 ½ tablespoons olive oil, divided
    • 2 ½ teaspoons kosher salt, divided
    • ¾ teaspoon freshly ground black pepper, divided
    • 1 ½ cups panko
    • 2 large egg whites
    • 1 medium eggplant, cut into ½-by-1-by-2-in. wedges
    • ½ cup grated English cucumber (from ½ cucumber)
    • 1 cup plain whole-milk Greek yogurt
    • 2 teaspoons fresh lemon juice (from 1 lemon)
    • Hamburger buns and lettuce, for serving

    Preheat oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray. Stir together lamb, cheese, ¼ cup onion, 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper in a bowl until just combined shape into 4 patties.

    Combine panko and remaining 1½ teaspoons salt in a large ziplock plastic bag. Whisk egg whites in a large bowl until foamy. Dip eggplant wedges, 1 at a time, in egg whites and transfer to bag with panko. Once all eggplant has been added to bag, seal and shake well to coat. Arrange eggplant in an even layer on prepared baking sheet and coat generously with cooking spray. Bake until golden brown, about 20 minutes, flipping halfway through.

    Meanwhile, heat remaining ½ tablespoon oil in a large nonstick skillet over medium-high. Add lamb patties and cook, flipping once, until browned, about 4 minutes per side for medium.

    Place cucumber and remaining ¼ cup onion on a paper towel. Squeeze gently to release liquid. Transfer to a small bowl and stir in yogurt, lemon juice, and remaining ¼ teaspoon pepper.

    Place patties on buns with lettuce and yogurt sauce. Serve with eggplant fries and remaining yogurt sauce.


    Grilled Eggplant Burgers with Spicy Garlic Spread

    There’s still time for a new summer recipe! Try Grilled Eggplant Burgers with Spicy Garlic Spread. They’re hearty, full of flavor and easy to make.

    Ingredients

    • FOR THE BURGER:
    • 4 slices (about 1/2-inch Thick Rounds) Eggplant
    • 2 teaspoons Salt, Divided
    • 4 slices (about 1/4-inch Thick Rounds) White Onion
    • 3 Tablespoons Olive Oil
    • 1 teaspoon Ground Black Pepper
    • 6 ounces, fluid Mozzarella Cheese, Cut Into Thin Slices (1 Slice For Each Burger)
    • 4 slices Thick Italian-style Bread
    • 4 slices (about 1/4-inch Thick) Tomato
    • 1-½ teaspoon Fresh Basil, Ribbon Cut
    • FOR THE SPREAD:
    • 4 Tablespoons Mayonnaise
    • 1-½ teaspoon Garlic Chili Paste (or Use Your Favorite Hot Sauce With 1 Mashed Garlic Clove Added)

    Preparation

    After slicing the eggplant, lay them on paper towels and sprinkle them with salt. This will help draw out the bitter juices from the eggplant. Allow them to sit for about 30 minutes.

    Consider using long toothpicks that have been soaked in water for 15-20 minutes, or thin metal skewers, to hold the onion rounds together for grilling. Brush the onions with a bit of the olive oil.

    For the spread, combine the mayonnaise and the garlic chili paste, mix well and refrigerate until ready to use.

    Heat your grill to medium heat. When the eggplant rounds are ready, brush them with a bit of the olive oil, sprinkle with ground black pepper and grill them for about 15 minutes, or until soft, turning them often so they don’t burn.

    About halfway through grilling the eggplant, add the onions to the grill. Flip them so they do not burn, but so they still achieve grill marks.

    When the eggplant is cooked, add the slices of cheese to each, just so it melts, and place the slices of Italian bread on the grill. Flip the bread so it doesn’t burn, but keep them on the grill just for a few minutes. Remove the eggplant, onions and bread and place on a baking sheet. Cover with foil.

    Spread about 1 tablespoon of the mayonnaise mixture over each slice of bread and top with an eggplant slice. Next add the tomato slice, then the onion rounds. Sprinkle with the basil and serve with a knife and fork.


    1. Heat the grill (broiler) to high. Cut the capsicums into quarters, discarding the seeds and membrane. Arrange skin-side-up on the grill tray and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin.

    2. Meanwhile, preheat a barbecue flat plate, grill plate or chargrill pan to high. Toss the eggplant in the oil to coat and cook for 2–3 minutes on each side, or until golden and softened. Remove from the heat. Turn the barbecue down to moderately high.

    3. Dry-fry the ground cumin, coriander, cardamom and cinnamon in a frying pan over medium heat for 1 minute or until fragrant, taking care not to let the spices burn. Put the fried spices in a bowl with the chopped coriander, lamb and onion and season with salt and pepper. Mix until well combined, then form into four burgers about 1 cm (½ inch) thick.

    4. Brush the hotplate with oil and cook the lamb burgers for 4–5 minutes on each side, or until cooked through.

    5. Meanwhile, grill the bread until toasted on both sides. Spread the baba ghanoush over 4 of the slices and top with the rocket, eggplant, capsicum and lamb burgers. Mix the mayonnaise and garlic together and dollop over the burgers. Top with the remaining bread halves and serve immediately.


    Related Video

    This was good. Not too time consuming and good flavors. I thought it could have more curry flavor so would punch that up next time and I think I added a bit more spice already than the recipe called for. Did not find the cilantro overpowering. I grilled red peppers, eggplant and zucchini and it worked well with the raita. I used a squeeze of lemon juice instead of the lime peel but will try that next time. WIll make again.

    This is a perfect dinner party meal. Asian flavors without being too out there for the most conservative western palate. There are few spicy meals that pair this well with a red wine. we served this with a 2007 Nine Stones Shiraz (

    $10) and it tasted like a $30 wine given how good the pairing was. We skipped using the prata as a bun. it's better on the side and in less volume. We made about 2x the vegetables and could have tripled them, frankly. For the Raita we used 6 different types of mint from our garden and a bit more lime zest than was called for. was a lucky bet. This takes a lot of prep, but if you serve it as guests arrive you could probably do all the final cooking in 10 minutes. perfect!

    Since our family is a big fan of the Grilled Chipotle Pork Burgers on this site, we were wishing we hadn't ventured into this one. The Raita is good, but I would nix the cilantro. It was very overpowering as is its nature! Beware: the lamb, that I got, anyway, is very greasy. I had heartburn within hours.

    Fantastic! Best burgers ever!!

    The flavor in this was excellent! My grocery store was out of ground lamb so we substituted ground chuck. It was very easy and I didn't think it was time consuming. I used the grilled flatbreads with zaɺtar recipe (found on this website) instead of buying premade naan. It was messy - but what good burger isn't?

    I made these with boneless skinless chicken thighs ground up in the food processor and they were so delicious that we didn't miss the lamb. I LOVE this recipe. It's beautiful and delicious and so boldly flavored mmmm. A friend recommended breaking the burgers in half and folding the flatbread up like a taco and then wrapping the bottom half with foil like a gyro. This kept everything together and the drips to a minimum. Will make this again and again - delicious.

    Tasty and delicious! A bit time consuming, but worth it (at least for one time) for the pleasure of eating it!

    My husband and I loved this recipe. I think next time I will add more curry powder but the original recipe. was very flavorful.The raita was perfect. We did not eat it as a burger since it would be very messy.

    We love lamb but I wouldn't bother with this again. It was messy but that would have been fine if they were good. There was nothing redeeming about this at all.

    very nice recipe. i used naan and it was extremely messy. would also be good with standard burger buns. you could also make into bite-size burgers and use it as a delicious appetizer for a party.


    Gallery

    • Nonstick cooking spray
    • 1 pound ground lamb
    • 2 ounces feta cheese, crumbled (about ½ cup)
    • ½ cup grated red onion (from 1 small onion), divided
    • 1 ½ tablespoons olive oil, divided
    • 2 ½ teaspoons kosher salt, divided
    • ¾ teaspoon freshly ground black pepper, divided
    • 1 ½ cups panko
    • 2 large egg whites
    • 1 medium eggplant, cut into ½-by-1-by-2-in. wedges
    • ½ cup grated English cucumber (from ½ cucumber)
    • 1 cup plain whole-milk Greek yogurt
    • 2 teaspoons fresh lemon juice (from 1 lemon)
    • Hamburger buns and lettuce, for serving

    Preheat oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray. Stir together lamb, cheese, ¼ cup onion, 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper in a bowl until just combined shape into 4 patties.

    Combine panko and remaining 1½ teaspoons salt in a large ziplock plastic bag. Whisk egg whites in a large bowl until foamy. Dip eggplant wedges, 1 at a time, in egg whites and transfer to bag with panko. Once all eggplant has been added to bag, seal and shake well to coat. Arrange eggplant in an even layer on prepared baking sheet and coat generously with cooking spray. Bake until golden brown, about 20 minutes, flipping halfway through.

    Meanwhile, heat remaining ½ tablespoon oil in a large nonstick skillet over medium-high. Add lamb patties and cook, flipping once, until browned, about 4 minutes per side for medium.

    Place cucumber and remaining ¼ cup onion on a paper towel. Squeeze gently to release liquid. Transfer to a small bowl and stir in yogurt, lemon juice, and remaining ¼ teaspoon pepper.

    Place patties on buns with lettuce and yogurt sauce. Serve with eggplant fries and remaining yogurt sauce.


Watch the video: moje letní kuchyň aneb grilcentrum


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