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Open-Faced Lamb Burgers with Eggplant and Mushrooms

Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 1 pound lean ground lamb
  • 2 tablespoons minced fresh or 2 teaspoons dried mint
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, divided
  • 4 cups diced peeled eggplant (about 1 pound)
  • 2 cups vertically sliced Vidalia or other sweet onion
  • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • 1 tablespoon balsamic vinegar
  • 4 (1/4-inch-thick) slices tomato
  • 2 (1 1/2-ounce) French bread rolls, halved and toasted

Nutrition Information

  • calories 319
  • caloriesfromfat 34 %
  • fat 11.9 g
  • satfat 3.5 g
  • monofat 5.8 g
  • polyfat 1.1 g
  • protein 29.7 g
  • carbohydrate 23.2 g
  • fiber 4.5 g
  • cholesterol 81 mg
  • iron 3.3 mg
  • sodium 355 mg
  • calcium 59 mg

How to Make It

  1. Prepare grill.

  2. Combine first 5 ingredients in a large bowl. Divide lamb mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack; grill 4 minutes on each side or until lamb is done. Keep warm.

  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and sauté for 3 minutes. Remove from pan. Heat 1 teaspoon oil in pan; add onion, and cook 7 minutes or until golden brown, stirring frequently. Add mushrooms; cook 3 minutes. Stir in eggplant and vinegar. Remove from heat.

  4. Place 1 tomato slice and 1 patty on each roll half; top each with three-fourths of eggplant mixture.