Friday, June 20, 2008

Lamb, Feta & Eggplant Burgers

Lamb, Feta & Eggplant Burgers
Adapted from
Donna Hay Magazine, Issue 37

Hands-on time:
5 minutes
Grill time: 8-10 minutes
Makes: 4 burgers

2 small eggplants, chopped quite fine, (about 1-1½ cups) NOT peeled
2 tbsp olive oil
1 lb/450 g ground lamb (or whatever ground meat you favor)
½ cup fresh Italian/flat leaf parsley, chopped
½ cup fresh mint, chopped
2 cloves garlic, minced
1 tbsp grated lemon zest
½ cup or so feta, crumbled
1 tbsp Dijon mustard

4 hamburger buns

1. In a large bowl, combine the ingredients except for the buns. Shape into 4 patties.

2. Heat a grill pan over medium-high heat, add enough oil just to keep the meat from sticking. Add the patties and turn once or twice for 10 minutes or so. Or if you’re really lucky…grill on a BBQ or use a Griddler and set to “sear”

No comments: