My Big Fat Greco Inspired Burger
- 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.
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.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Susan Mello