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Greek Lamb Burger with Eggplant and Spinach Makes 4 burgers Lamb, roasted garlic, and spices combine to make a great burger. The grilled eggplant adds a low-fat creaminess and tastes delicious served with oven-roasted sweet potatoes. The burger can also be served as an open-faced sandwich. Ingredients 1¼ lb. (565 g) minced lamb 4 to 5 cloves roasted garlic, mashed (see below) ½ heaping tsp. (2.5 mL) ground cinnamon ½ tsp. (2.5 mL) ground allspice 1 heaping Tbsp. (15 mL) minced fresh oregano 1 egg, lightly beaten salt and freshly ground black pepper 2 to 3 Tbsp. (30 to 45 mL) coarse fresh breadcrumbs made from white or Calabrese bread (see recipe) 4 burger buns, or 4 thick slices white, country white, or olive bread Basic Mayonnaise, to taste (see recipe) or good store-bought mayonnaise 1 Japanese eggplant, sliced in coins, brushed with olive oil and grilled 8 to 12 leaves baby spinach, cleaned and drained 1 large ripe tomato Instructions Mix the lamb, garlic, cinnamon, allspice, and oregano in a bowl. Add the egg to the meat mixture, using either a fork or your hands. Add salt and pepper to taste and enough breadcrumbs to bind the mixture. Form 4 patties. Make a small indentation about the size of a quarter in the center of each patty, to ensure a flat cooked surface for condiments. Grill the burgers and cut the buns. (The buns can also be toasted.) Assembly Spread as much mayonnaise as you like on the bottom half of each bun, top with the grilled eggplant, then the burger. Finish with the spinach, a slice of tomato, and the top half of the bun. If serving open-face, lightly grill or toast the bread and build the sandwich on a single slice as described above. The uncooked burgers and the cooked eggplant can be prepared up to a day ahead. Warm the eggplant before serving. Serve with oven-roasted chunks of peeled sweet potato sliced into giant half moons. Spray them with canola oil or olive oil, sprinkle with salt, and roast at 375°F (190°C) for about 45 minutes, turning if needed. COOK'S TIP To roast garlic: preheat the oven to 375°F (190°C). Slice ¼ inch (.6 cm) off the top of a garlic bulb, just cutting off the tops of the cloves. Sprinkle with a little olive oil, if you like. Wrap in foil and roast in the oven for 1 hour or until soft. The roasted garlic can then be squeezed out of its skin. The unused cloves of garlic will keep, refrigerated, for 1 week. Try adding them to mashed potatoes or a vinaigrette.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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