Open-Faced Lamb Burgers with Eggplant and Mushrooms

1 Review
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 sandwich)
June 1999
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 319
  • Caloriesfromfat 34%
  • Fat 11.9g
  • Satfat 3.5g
  • Monofat 5.8g
  • Polyfat 1.1g
  • Protein 29.7g
  • Carbohydrate 23.2g
  • Fiber 4.5g
  • Cholesterol 81mg
  • Iron 3.3mg
  • Sodium 355mg
  • Calcium 59mg

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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.

Step 4

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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

EllenDeller's Review

EllenDeller
September 26, 2009
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.