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For Burger

  • Ground lamb 1 lb
  • Roasted eggplants (excess moisture removed) 4 oz
  • Ras El Hanout (moroccan spice mix) 1 tbsp
  • Lemon zest 1 tsp
  • Salt 1 tsp
  • Black Pepper 0.5 tsp
  • Garlic clove 2 each
  • Parsley, chopped 2 tbsp
  • Mint, chopped 1 tbsp

For Aioli

For Herb Salad

  • Dill (picked) 0.5 cup
  • Flat-leaf parsley 0.5 cup
  • Mint (picked leaves) 0.25 cup
  • Lemon juice 0.5 each
  • EV olive oil 1 oz

To Build Burger

  • Feta cheese crumbles 0.5 cup
  • Dehydrated kalamata olives 0.25 cup
  • Oven roasted tomato slices 20 each
  • Sesame slider buns or whole wheat 10 each
  1. For Burger

    • Blend together lamb, eggplants, seasoning, herbs and lemon zest, mix well. Test small piece for seasoning.
    • Form 10 patties of lamb, slightly more than 2 oz. each.
  2. For Aioli

    • Blend together Hellmann’s Mayonnaise, lemon juice and zest, garlic and whisk in olive oil.
  3. For Herb Salad

    • Blend together herbs andjuice. Before service, add olive oil and lemon juice, check seasoning.
  4. To Build Burger

    • Grill or char broil burgers until desired doneness.
    • Toast sesame buns.
    • Place lamb burger, herb salad, Kalamata olives and feta, drizzle with lemon garlic aioli.
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