Get a load of this burger! Grilled lamb patties topped with an eggplant relish, mint pistou and garlic aioli. Special Equipment: Food processor. Courtesy of Michael Ringland of Bin 4 Burger Lounge.
Directions for: Minted Lamb Burger
Ingredients
Eggplant RelishTbsp canola oil
red onion, finely chopped
clove garlic, finely chopped
medium eggplant, finely chopped
1 beefsteak tomatoes, finely chopped
2 Tbsp sugar
2 Tbsp apple cider vinegar
1 bay leaf
Mint Pistoucup fresh mint
clove garlic, crushed
cup olive oil
Garlic Aioli6 clove (1 tablespoon) roasted garlic, pured
cup mayonnaise
Burger Assembly1 lb(s) ground lamb
6 oz blue cheese
4 brioche buns
4 leaves butter lettuce
1 medium red onion, sliced
salt and pepper, to taste
Directions
Eggplant Relish1. In a large pan, heat canola oil over medium heat. Add red onion and garlic to the pan; cook and stir for 4 minutes, or until onion is soft and translucent.
2. Add eggplant to the pan and continue stirring for another 4 minutes, or until the eggplant starts to brown.
3. Add the tomatoes, sugar, apple cider vinegar, bay leaf, and salt and pepper. Continue stirring over medium heat for 15 minutes, or until the liquid in the pan has been absorbed.
4. Set aside to cool.
Mint Pistou1. In a food processor, blend together mint, garlic, olive oil, and salt; scrape down the sides to ensure an even consistency. Set aside until assembly.
Garlic Aioli1. To make the garlic aioli, stir together mayonnaise, roasted garlic, and black pepper; set aside until assembly.
Burger Assembly1. Divide ground lamb into 4 fist-sized balls; flatten each ball into a 1-inch thick patty.
2. Preheat a lightly oiled grill to medium-high.
3. Grill burger patties for 5-6 minutes per side, or until browned throughout.
4. Before removing burgers from grill, top each patty with 1.5 oz blue cheese and 2 tablespoons of relish; cover and heat until cheese melts.
5. Spread garlic aioli on the top and bottom buns; place buns face-down on the grill to toast for 2 minutes.
6. Remove burgers and buns from grill. Top each burger with 1 teaspoon of mint pistou, lettuce, and 2 slices of red onion.
7. Assemble burgers and serve.
8. Note: Leftover garlic aioli will last in the fridge for 7-10 days if stored in an airtight container. Leftover mint pistou and eggplant relish will keep for up to 4 days.
See more: Lamb, Main, Comfort Food, Dinner, Vegetables