Lamb Burgers with Grilled Eggplant, Tzatziki and Naan Bread

Lamb Burgers with Grilled Eggplant, Tzatziki and Microgreens on Grilled Naan Bread

Lamb Patties:

-2 pounds Ground Lamb

-1 container Crumbled Feta 8 oz.

-1 Tbps. Chopped Fresh Dill

-3 Tbsp. Chopped Fresh Parsley

-3 Tbsp. Chopped Fresh Mint

-2 Tbsp. Grated Parmesan Cheese

-Kosher Salt and Freshly Ground Pepper, to taste

-1 tsp. Ground Cumin

Tzatziki:

-1 container of Greek yogurt, such as Fage 16 oz. (can use fat free or regular)

-1 English Cucumber, grated on the large holes of a box grater

-3 Tbsp. Chopped Fresh Mint

-1 Clove of Garlic, crushed or chopped

-Kosher Salt and Freshly Ground Pepper, to taste

Grilled Eggplant:

-1 medium Eggplant, thinly sliced

-Extra Virgin Olive Oil to drizzle

-Kosher Salt and Black Pepper, to taste

-1 tsp. Dried Oregano

Other Ingredients:

-4 Campari Tomatoes, or whatever nice, ripe tomatoes are available

-1 small box of Microgreens or regular Mixed Greens

-2 pkg. Whole Wheat Naan Bread (usually each package contains 2), cut in half

-decorative toothpick or skewer

Lamb Patties: In bowl of stand mixer, combine all ingredients on low speed until incorporated.  Using an icecream scoop, scoop mixture into balls, about the size of a meatball.  Once you have scooped all of the mixture, roll into ball and shape into a patty, depressing the middle slightly.  (Burgers tend to bulge a little in the middle when cooked.  This helps make them more even.)  Place shaped patties on a parchment lined cookie sheet and place in refrigerator.  (At this point, prepare tzatziki, grilled eggplant, naan and get other components ready.) Preheat oven to 400 degrees F. 30 minutes before serving remove patties from fridge, let sit out for ten minutes and spray one side with olive oil cooking spray or Pam. Grill patties (place sprayed side down first) about one minute on each side and remove to a foil lined sheet pan.   Loosely cover sheet pan with aluminum foil and place in oven for about ten minutes or until patties are done to your liking.  I like them slightly pink in the center. 

Tzatziki: Grate cucumber into a mesh strainer placed over a bowl, lightly sprinkle with kosher salt and let sit at least 30 minutes to drain off excess water.  Combine cucumber and all other ingredients in a medium sized bowl and set aside. 

Grilled Eggplant: Toss all ingredients in a bowl and grill eggplant over high heat on a preheated grill to get nice char marks.  Cover and set aside.

Grilled Naan Bread: Lightly grill naan on each side for about 30 seconds and cover loosely with aluminum foil to keep warm

To assemble Burgers: Place one naan bread half on each plate, top with two lamb patties, a couple of slices of grilled eggplant, large dollop of tzatziki, a couple of tomato slices and a small handful of microgreens. Fold naan over and secure with a toothpick.  Serve with extra tzatziki on the side.