Grilled Lamb Burgers with Lemon-Rosemary Aioli
Ingredients
- Lemon-Rosemary Aioli1/4 cup light mayonnaise
- 3 tsp garlic, minced and divided
- 3/4 tsp rosemary, chopped
- 1 tsp fresh lemon juice
- Grilled Lamb Burgers1 small eggplant sliced crosswise into 4 slices, each about 1/2-inch thick
- 1 1/4 tsp salt, divided
- 1 1/2 lbs ground lamb
- 1 Tbs garlic, minced
- 1/8 tsp pepper
- 4 Roma tomatoes, cut lengthwise in half, seeded
- 2 Tbs olive oil
- 4 hamburger buns, split
Directions
- For dressing: In a small bowl, combine mayonnaise, garlic, rosemary, and lemon juice; mix well.
- Refrigerate until ready to use.
- Place eggplant slices in a single layer on a baking sheet; sprinkle both sides of slices liberally with 1 teaspoon salt; set aside.
- In a medium bowl, combine lamb, garlic, pepper, and the remaining salt; mix lightly but thoroughly.
- Gently shape the lamb mixture into four patties, each about 1/2-inch thick.
- Rinse eggplant slices; pat dry.
- Brush both sides of eggplant slices and tomato slices with olive oil.
- Grill eggplant and tomato, covered, over medium, indirect heat 14 to 16 minutes.
- Place lamb patties over medium, direct heat; grill, covered, 7 to 9 minutes to medium doneness (160°F), turning occasionally.
- Remove vegetables and burgers from grill.
- Place hamburger buns on the grill; toast 1 to 2 minutes.
- Spread 2 teaspoons aioli on bottom of each bun; top each with a burger.
- Place one eggplant slice and two tomato halves on each burger; top with additional 1 teaspoon aioli and top of bun.
Nutrition Facts
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