Lamb Burgers with Sun-Dried Tomatoes, Grilled Eggplant, and Tzatziki Sauce

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by: KillBunny






Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.




ingredients

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serves: 4

1/2 cup tightly packed fresh dill

2 cloves garlic (large)

1/4 cup oil-packed sun-dried tomatoes, about 8 whole pieces

1 tablespoon oil from the jar of sun-dried tomatoes

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 1/4 pounds ground lamb

8 slices eggplant (each about 1/3-inch thick and 4 inches across)

Extra virgin olive oil

1/2 teaspoon granulated onion

4 pita pockets

SAUCE:

3/4 cup plain yogurt

2 tablespoons finely chopped red onion

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh mint

1 tablespoon fresh lime juice

1 tablespoon extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Nutrition Facts
Lamb Burgers with Sun-Dried Tomatoes, Grilled Eggplant, and Tzatziki Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 704

  • Total Fat: 42.7 g
  •     Saturated Fat: 16.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 106.3 mg
  • Sodium: 1054 mg
  • Total Carbs: 46.8 g
  •     Dietary Fiber: 6 g
  •     Sugars: 7 g
  • Protein: 33.2 g
VIEW DETAILED NUTRITION

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preparation

1.  To make the sauce: In a small bowl, whisk the sauce ingredients. Cover and refrigerate until ready

2.  To serve.

3.  In a food processor, finely chop the dill and garlic. Add the tomatoes, 1 tablespoon of oil from the jar of tomatoes, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Process until the tomatoes are finely chopped. In a medium bowl, combine the lamb with the chopped tomato mixture. Using your hands, gently mix the ingredients to distribute them evenly. Gently shape the meat into 4 patties, each about 3/4-inch thick.

4.  Generously brush or spray the eggplant on both sides with olive oil; season with the granulated onion, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

5.  Grill the lamb patties and eggplant slices over Direct Medium heat for 10 to 11 minutes, turning once. The lamb patties should be medium and the eggplant slices should be tender. Assemble the burgers with a lamb patty, 1 eggplant slices, and some tzatziki sauce inside each pita. Serve warm.

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