Food Wishes Recipes - Lamb Moussaka Burger Recipe - Lamb Burger Recipe

Ingredients

• 1 lb Ground Lamb (all‑natural American lamb, kept cold)
• 1 small Eggplant (peeled, diced to about 2 cups)
• 1/2 cup Yellow Onion (diced)
• 3 Tbsp Olive Oil (extra‑virgin, divided)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano
• 1/2 tsp Ground Black Pepper
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Ground Cumin
• 2 tsp Tomato Paste
• 1 Tbsp All-Purpose Flour (for roux)
• 1 cup Whole Milk (cold)
• 1/4 cup Parmesan Cheese (freshly grated, real Parmigiano‑Reggiano)
• 1/8 tsp Ground Nutmeg
• 1/8 tsp Cayenne Pepper
• to taste Salt
• 2 medium Tomatoes (thinly sliced)
• 1 Tbsp Rice Vinegar
• 1 tbsp Fresh Mint Leaves (chopped)
• 4 pieces Soft Rolls (burger buns, toasted)
• to taste Black Pepper (for finishing)

Instructions

1. Prepare Eggplant and Onion

   Peel the small eggplant, cut it into sticks, then dice into about 2 cups. Dice the yellow onion. Set aside.

   Time: PT10M

2. Sweat Onion

   Heat 1 Tbsp olive oil in a sauté pan over medium‑high heat. Add the diced onion with a pinch of salt and cook until translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium‑high

3. Cook Eggplant

   Add the diced eggplant to the pan, reduce heat to medium, and sauté until the pieces turn opaque and soften, about 8 minutes.

   Time: PT8M

   Temperature: medium

4. Season and Add Garlic & Tomato Paste

   Stir in oregano, black pepper, cinnamon, cumin, and the minced garlic. Saute for 1 minute, then add 2 tsp tomato paste and cook another 2 minutes.

   Time: PT3M

   Temperature: medium

5. Cool Eggplant Mixture

   Transfer the cooked mixture to a plate, spread it out, and let it cool completely. For best results, refrigerate for at least 15 minutes before mixing with meat.

   Time: PT15M

6. Make Cheese Spread (Mousaka Sauce)

   In a saucepan, heat 1 Tbsp olive oil over medium heat. Add 1 Tbsp flour and whisk for 2 minutes until lightly golden. Gradually whisk in 1 cup cold milk, bring to a gentle simmer, and cook until thickened, about 4 minutes. Season with nutmeg, black pepper, cayenne, and salt. Remove from heat and stir in 1/4 cup grated Parmesan until melted.

   Time: PT8M

   Temperature: medium

7. Combine Lamb and Eggplant Mixture

   Keep the ground lamb cold. In a mixing bowl, combine the cold lamb with the chilled eggplant‑onion mixture. Add a pinch of salt and pepper, then mix gently with fingertips until just combined; do not over‑mix.

   Time: PT5M

8. Form Patties

   Divide the mixture into four equal portions and shape each into a 3‑inch patty, about 3/4‑inch thick. Place patties on a plate and refrigerate while you finish the salad.

   Time: PT5M

9. Prepare Tomato‑Mint Salad

   Thinly slice the tomatoes. In a small bowl, toss the slices with 1 Tbsp rice vinegar, chopped mint, a pinch of salt, and pepper. Let sit while burgers cook.

   Time: PT5M

10. Pan‑Fry Burgers

    Heat a little olive oil in a skillet or flat‑top grill over medium‑high heat. Season both sides of each patty with salt and pepper. Cook 4–5 minutes per side, until the internal temperature reaches 160°F (71°C).

    Time: PT10M

    Temperature: medium‑high

11. Toast Buns

    While the burgers finish, split the soft rolls and toast them lightly on the grill or in a toaster until golden.

    Time: PT2M

    Temperature: medium

12. Assemble Burgers

    Spread a generous layer of the cheese sauce on the bottom bun, place the lamb patty on top, then add a spoonful of the tomato‑mint salad. Top with the other bun half. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

20g

Carbohydrates

15g

Fat

25g

Fiber

4g