Open-Faced Lamb Burgers with Eggplant and Mushrooms

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional 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

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

Preparation

Prepare grill.

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.

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.

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

Note:

June 1999