Open-Faced Lamb Burgers with Eggplant and Mushrooms

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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