American Lamb Burgers with Grilled Eggplant, Roma Tomatoes and Lemon Fennel Aioli
# Servings:
4
Ingredients
|
|
Weights/Measures
|
| Ground American Lamb |
|
1-1/2 lb |
| Minced Garlic |
|
1 tbsp |
| Salt and Pepper |
|
1/4 tsp & as desired |
| Medium sized Eggplant, sliced crosswise 1/2 inch thick |
|
8 slices/12 oz/7-1/2 oz grilled |
| Roma Tomatoes, sliced in half, lengthwise, seeded |
|
4 each/12-1/8 oz AP/9-1/8 oz seeded/6-1/2 oz grilled |
| Olive Oil |
|
2 tbsp |
| |
|
|
| Aioli: |
|
|
| Mayonnaise |
|
1/4 cup |
| Fresh Lemon Juice |
|
1 tsp |
| Garlic |
|
2 tsp |
| Finely chopped Fresh Rosemary |
|
3/4 tsp |
| Hamburger Buns |
|
4 |
Sprinkle eggplant slices with salt and set aside.
Seasoned lamb with 1 tablespoon minced garlic, 1/4 tsp pepper, 1/4 tsp salt
Rinse eggplant and pat dry. Brush tomato halves and eggplant slices with 2 tablespoons olive oil.
Grill vegetables over indirect heat for 5 minutes then add lamb patties and continue to cook until lamb is done.
Grill lamb patties over medium heat 8 to 9 minutes or until internal temperature reaches 160°F, turning once.
Mix Aioli before grilling in order to marry the flavors
Nutrition:
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calories |
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g protein |
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g carbohydrate |
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g total fat |
|
calories from fat |
|
mg cholesterol |
|
g fiber |
|
mg sodium |
|
mg niacin |
|
mg vitamin B6 |
|
mcg vitamin B12 |
|
mg iron |
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mg zinc |
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