Open-Faced Lamb Burgers With Eggplant And Mushrooms Recipe

Name: Open-Faced Lamb Burgers With Eggplant And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground lamb; 2 tablespoons minced fresh or 2 teaspoons dried mint; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons olive oil, divided; 4 cups diced peeled eggplant (about 1 pound); 2 cups vertically sliced Vidalia or other sweet onion; 2 cups thinly sliced shiitake mushroom caps (about 4 ounces); 1 tablespoon balsamic vinegar; 4 (1/4-inch-thick) slices tomato; 2 (1 1/2-ounce) French bread rolls, halved and toasted

Servings: persons

1 pound lean ground lamb
2 tablespoons minced fresh or 2 teaspoons dried mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
4 cups diced peeled eggplant (about 1 pound)
2 cups vertically sliced Vidalia or other sweet onion
2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
1 tablespoon balsamic vinegar
4 (1/4-inch-thick) slices tomato
2 (1 1/2-ounce) French bread rolls, halved and toasted

1
Prepare grill.
2
Combine first 5 ingredients in a large bowl. Divide lamb mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack; grill 4 minutes on each side or until lamb is done. Keep warm.
3
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and saute for 3 minutes. Remove from pan. Heat 1 teaspoon oil in pan; add onion, and cook 7 minutes or until golden brown, stirring frequently. Add mushrooms; cook 3 minutes. Stir in eggplant and vinegar. Remove from heat.
4
Place 1 tomato slice and 1 patty on each roll half; top each with three-fourths of eggplant mixture.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound lean ground lamb, 2 tablespoons minced fresh or 2 teaspoons dried mint, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and more.

Yes, Open-Faced Lamb Burgers With Eggplant And Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Lamb Burgers With Eggplant And Mushrooms

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