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My Big Fat Greco Inspired Burger

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Tzatziki with feta:
1 small cucumber
1 1/2 cups plain yogurt
1 clove garlic, minced
3 tablespoons fresh dill
1/2 cup crumbled Greek feta cheese

Grilled Eggplant:
3 tablespoons white wine vinegar
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 large eggplant

2 pounds ground lamb
3/4 cup chopped fresh mint leaves
1 1/2 tablespoons ground cumin
Salt and pepper
Oil, for brushing on the grill rack
6 small pita breads
3 cups chopped romaine lettuce

Prepare an open grill for moderate direct-heat cooking

Tzatziki with feta:

Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.

Grilled Eggplant:

In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.

Lamb burger:

In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.

Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.

Cut pitas horizontally and lightly toast over indirect heat.

Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.

Pairs Well With


Recipe courtesy Susan Mello

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