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For Burgers

  • Ground Lamb 1 lb
  • Roasted eggplants (excess moisture removed) 4 oz
  • 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

For Aioli

  • Lemon (zest and juice) 1 each
  • Garlic minced fine 2 tsp
  • EV Olive Oil 3 oz
  • Hellmann's® Real Mayonnaise 12 oz

For Herb Salad

  • Dill (pickled) 0.5 cup
  • Parsley flat (picked leaves) 0.5 cup
  • Mint (picked leaves) 0.25 cup
  • Lemon juice, fresh 0.5 ea

To Build Burger

  • Feta cheese crumbles 0.5 cup
  • Dehydrated Kalamata Olives 0.25 cup
  • Oven Roasted Tomato Slices 20 each
  • Sesame slider buns or whole wheat 10 each
  1. For Burgers

    • Blend together lamb, eggplants, seasoning, herbs and lemon zest, mix well test small piece for seasoning.

    • Form 10 patties of lamb slightly more than 2 oz. each.

  2. For Aioli

    • Blend together Hellmann’s Mayonnaise, lemon juice and zest, garlic and whisk in olive oil.
  3. For Herb Salad

    • Blend together herbs, and juice,before service add olive oil and lemon juice. Check seasoning.
  4. To Build Burger

    • Grill or char broil burgers until desired doneness.

    • Toast sesame buns.

    • Place lamb burger, herb salad, Kalamata olives and feta, drizzled with lemon garlic aioli, on bun.

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