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Recipe courtesy Susan Mello


  • 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
  • Burger:
  • 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.

Author Credit: Susan Mello

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