Grilled Lamburgers with Lemon-Rosemary Aioli
Servings: 4
Total preparation and cooking time: 30 min.
Lemon-Rosemary Aioli:
1/4 cup light mayonnaise
2 teaspoons minced garlic
3/4 teaspoon finely chopped fresh rosemary
1 teaspoon fresh lemon juice
Lamburgers:
1 small eggplant, cut crosswise into 4 slices, each about 1/2-inch thick
1-1/4 teaspoon salt, divided
1-1/2 pounds ground lamb
1 tablespoon minced garlic
1/8 teaspoon pepper
4 Roma tomatoes, cut lengthwise in half, seeded
2 tablespoons olive oil
4 hamburger buns, split
Combine aioli ingredients in a small bowl and mix well; refrigerate until ready to use.
Place eggplant slices in a single layer on a baking sheet; sprinkle both sides of slices liberally with 1 teaspoon of the salt and set aside.
Combine lamb, garlic, pepper and the remaining salt in a medium bowl, mixing lightly but thoroughly. Lightly shape lamb mixture into 4 patties, each about 1/2-inch thick.
Rinse eggplant slices and pat dry. Brush both sides of eggplants slices and tomato slices with olive oil.
Grill eggplant and tomato, covered, over medium indirect heat 14 to 16 minutes. Place lamb patties over medium direct heat; grill, covered, 7 to 9 minutes to medium (160 degrees F) doneness, turning occasionally. Remove vegetables and burgers from grill. Place hamburger buns on the grill and toast 1 to 2 minutes.
Spread 2 teaspoons aioli on bottom of each bun; top each with a burger. Place one eggplant slice and two tomato halves on each burger; top with additional 1 teaspoon aioli and top of bun.
Recipe by the American Lamb Board