Lamb Burger

For the lamb burgers, wash the melanzani, remove the stalk and cut into slices. Line an aluminum cup with baking paper and place the vegetables on top. Grill on the grill or in a preheated oven at 220 °C until the flesh is soft. Remove and cover with a damp cloth. Let cool and chop very finely.

Rinse the lamb with cold water and pat dry. Remove any visible tendons. Put through a meat grinder (medium perforated wheel).

Pluck the oregano leaves from the stem. Finely chop oregano and mint leaves. Season the lamb mince with the chopped herbs, cumin, salt and pepper. Form 4 loaves from the mixture with wet hands and brush with oil on both sides.

Grill on hot grill for about 8 minutes until crispy brown, turning a few times. The loaves may still be delicately pink inside.

Wash and slice the tomato. Slice peeled onion into fine rings, slice well-drained feta cheese.

Cut the hamburger buns crosswise and warm them briefly on the grill grate. Place the meat loaves on the buns. Top with tomato slices, feta cheese and onion rings. Place the bun lid on top.

Preparation Tip:

Vary the lamb burger recipe by seasoning the patties with finely chopped thyme and rosemary rather than mint and cumin.

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