Very nice idea that you can adjust depending on what vegetables need using. I added some leftover diced tomatoes, fresh basil and oregano (and chopped garlic into the lamb mixture too). You can have this with pita, or with a side of polenta or tabouli or couscous. Very flexible. THe balsamic vinegar is a must, though perhaps lemon could stand in if necessary.
Open-Faced Lamb Burgers with Eggplant and Mushrooms
Yield: 4 servings (serving size: 1 sandwich)
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Amount per serving
- Calories: 319
- Calories from fat: 34%
- Fat: 11.9g
- Saturated fat: 3.5g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 1.1g
- Protein: 29.7g
- Carbohydrate: 23.2g
- Fiber: 4.5g
- Cholesterol: 81mg
- Iron: 3.3mg
- Sodium: 355mg
- Calcium: 59mg
- 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
- 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.
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