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Prepare the Burgers

  • Ras El Hanout (Moroccan spice mix) 1 Tbsp
  • Salt 1 tsp
  • Black Pepper 0.5 tsp
  • Garlic clove, minced 2 cloves
  • Parsley, chopped 2 Tbsp
  • Mint chopped 1 Tbsp
  • Lemon zest 1 tsp
  • Ground Lamb 1.5 lbs
  • Roasted eggplants (peeled, excess moisture removed) 1 cup

Prepare Lemon Garlic Aioli

Prepare Herb Salad

  • Parsley flat (picked leaves) 0.5 cup
  • Mint (picked leaves), for garnish 0.25 cup
  • Dill 0.5 cup
  • Lemon juice, fresh 1 Tbsp

Assemble the Burger

  • Lamb Burger, prepared 5 each
  • Feta cheese crumbles 0.5 cup
  • Kalamata Olives 0.25 cup
  • Sesame buns or whole wheat 10 each
  • Herb Salad, prepared 1.25 cups
  • Lemon Garlic Aioli, prepared 0.5 cup
  • Red onion, sliced 0.5 cup
  1. Prepare the Burgers

    • Blend together lamb, eggplant and remaining ingredients. Mix to combine.
    • Form 10 patties of lamb slightly more than 2 oz. each.
  2. Prepare Lemon Garlic Aioli

    • Blend together Hellmann’s Mayonnaise, lemon juice and zest, garlic and whisk in olive oil

  3. Prepare Herb Salad

    • Combine the herbs and lemon juice shortly before serving.
  4. Assemble the Burger

    • Place lamb burger, red onion, herb salad, feta and Kalamata olives on bun. Drizzle with Lemon Garlic Aioli.

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