"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, September 11, 2010

Grilled Mediterranean-style Mini Burgers

1      Red Onion, cut into 1/2-inch slices
5      Slices unpeeled eggplant, sliced into rounds
       1/2-inch thick
--     Scant amount of olive oil
1      Cup quartered grape tomatoes
--     Splash red wine vinegar
1      Tablespoon minced fresh mint
1      Pound Lean Ground Lamb/Kid
1/4    Cup chopped fresh Italian parsley
2      Cloves garlic, minced
1 1/2  teaspoons cumin
--     Salt and fresh ground pepper, to taste
3      Whole Grain Pita Pocket breads, cut in half
--     Yogurt Dill sauce, recipe below

Heat the Grill to medium-high or allow the coals to burn down to white ash. Lightly brush onions and eggplant with olive oil. Grill until tender, 5-8 minutets, turning midway through for even cooking. Coarsely chop grilled vegetables.  Toss with tomatoes,vinegar, a splash of olive oil and fresh mint. Set aside. Combine ground lamb/kid, parsley, garlic, cumin, salt and pepper. Form into 6 patties. Grill patties, turning halfway through  cooking to brown evenly, 7-9 minutes or until a meat-thermometer reaches 160 degrees. Warm Pita in oven or micro-wave. Open pocket.  Cut burgers in half and place into pocket bread. Top with a generous amount of the grilled vegetable medley.

Yogurt-Dill Sauce:
Combine 1/2 cup plain yogurt, 1 teaspoon lemon juice and 1 teaspoon dill. Serve as a condiment with the
burger if you heart desires.

Makes 6 servings.

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