Lamb Burger With Grilled Haloumi and Eggplant Salsa - - Tyler, Longview, Jacksonville |ETX News


Lamb Burger With Grilled Haloumi and Eggplant Salsa

2 1/2 pounds freshly ground lamb

1/4 cup chopped fresh mint

1 tsp. freshly ground black pepper

2 teaspoons salt

4 ounces of Haloumi, sliced into six equal pieces

2 medium Japanese eggplants, sliced lengthwise in half

2 TBS olive oil, plus 3 TBS

1 TBS sea salt, plus 2 tsp.

2 ripe Roma tomatoes, chopped

2 TBS freshly squeezed lemon juice

2 cloves minced fresh garlic

1 TBS fresh lemon zest

1/4 cup chopped fresh parsley

6 focaccia rolls, split

Preheat the gas grill to medium-high.

In a large bowl, add your ground lamb, chopped mint, black pepper and salt.  Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties. Set aside to let rest.

Toss your Haloumi slices and halved eggplants in 2 tablespoons of olive oil and tablespoon of sea salt.  Place on grill and cook Haloumi for 30 seconds.  Remove from heat and keep warm while you grill your burgers.  Cook eggplants for 3 minutes per side.  Remove from heat and dice into half-inch pieces. In a small bowl, stir together your diced eggplant, remaining 2 teaspoons of sea salt, chopped Roma tomatoes, lemon juice, fresh minced garlic, lemon zest, and parsley.  Cover eggplant salsa and set aside while you cook your burgers.

Put your burger patties on the preheated grill over direct heat.  Cook burgers for a total of 4-5 minutes per side.  A few minutes before the burgers are cooked to your desired doneness, brush the inside of your focaccia rolls with remaining 3 tablespoons of olive oil and put on the grill to toast slightly.  When everything is ready, assemble your burgers - place a patty on each roll topped with a slice of grilled Haloumi and a pile of eggplant salsa. Finish with top of roll.  Enjoy!

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