Lamb and Eggplant Burger
The unique ingredients in this slider come together to make a truly standout dish. The lemon garlic aioli made with Hellmann's Mayonnaise takes it to another level.

Ingredients per serving
Prepare the Burgers
-
Ras El Hanout (Moroccan spice mix) 1.0 Tbsp
-
Salt 1.0 tsp
-
Black Pepper 0.5 tsp
-
Garlic clove, minced 2.0 cloves
-
Parsley, chopped 2.0 Tbsp
-
Mint chopped 1.0 Tbsp
-
Lemon zest 1.0 tsp
-
Ground Lamb 1.5 lbs
-
Roasted eggplants (peeled, excess moisture removed) 1.0 cup
Prepare Lemon Garlic Aioli
-
Lemon (zest and juice) 1.0 each
-
Garlic minced fine 2.0 tsp
-
Extra Virgin Olive Oil 0.33 cup
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 1.0 Tbsp
Assemble the Burger
-
Lamb Burger, prepared 5.0 each
-
Feta cheese crumbles 0.5 cup
-
Kalamata Olives 0.25 cup
-
Sesame buns or whole wheat 10.0 each
-
Herb Salad, prepared 1.25 cups
-
Lemon Garlic Aioli, prepared 0.5 cup
-
Red onion, sliced 0.5 cup
Preparation
-
Prepare the Burgers
- Blend together lamb, eggplant and remaining ingredients. Mix to combine.
- Form 10 patties of lamb slightly more than 2 oz. each.
-
Prepare Lemon Garlic Aioli
- Blend together Hellmann’s Mayonnaise, lemon juice and zest, garlic and whisk in olive oil
-
Prepare Herb Salad
- Combine the herbs and lemon juice shortly before serving.
-
Assemble the Burger
- Place lamb burger, red onion, herb salad, feta and Kalamata olives on bun. Drizzle with Lemon Garlic Aioli.