Recipe provided by | Chef Edward Leonard
Servings: 12
INGREDIENTS
Lamb Burgers:
3 Pounds lean American Lamb, ground or minced
6 Eggs, beaten
3 Tablespoons olive oil
3 Garlic cloves, minced
3/4 Cup feta cheese, crumbled
3/4 Cup fine bread crumbs
1 Cup sour cream
3 Tablespoons best lamb spice
6 Tablespoons fresh mint, chopped
3 Tablespoons paprika
1 Tablespoon cumin
2 Tablespoons worcestershire sauce
3/4 teaspoon Ground black pepper
Sea salt to taste
12 Black olive rolls, sliced
Roasted Pepper and Tomato Relish:
1-1/2 Cups brown sugar
1-1/2 Cups vinegar
3/4 Teaspoon turmeric
3/4 Teaspoon mustard seed
6 Roasted red peppers, finely diced
18 Plum tomatoes, skinned, deseeded, cored and diced
6 Shallots, minced
Pan- Fried Eggplant
2 Medium eggplants
3 eggs, beaten
1/2 Cup buttermilk
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh basil, minced
1-1/2 Cups all-purpose flour
Salt and pepper to taste
1 cup fine dry bread crumbs
Salad oil as needed
Minted Ricotta Cream
1-1/2 Cups Ricotta
1 Cup thickened cream
1 Cup mint, finely chopped
DIRECTIONS
METHOD:
For Lamb Burgers: Mix all ingredients well and form into 12 burgers; let rest in cooler.
For the Roasted Pepper and Tomato Relish: Dissolve the sugar in the vinegar; add the turmeric and mustard seed. Bring to a boil; add peppers, tomatoes and shallots. Continue cooking for 8 minutes.
For the Pan-Fried Eggplant: Pare the eggplants; cut into twelve 1/2-inch-thick slices. Salt eggplant lightly on both sides; let sit for 20 minutes. Rinse the slices and dry well. Combine eggs, buttermilk, oil and basil. Dip eggplant slices in flour that has been seasoned with salt and pepper, then dip in egg mixture. Dredge in crumbs. Cover slices well; let sit for 2 minutes. Fry slowly in a skillet with hot oil until browned on one side and rather transparent. Turn and brown on other side.
For the Minted Ricotta Cream: Combine ricotta, cream and mint.
Grill burgers until desired doneness, medium is recommended. Place an eggplant slice then equal amounts of the relish on a black olive roll base. Place on burger and top with the Minted Ricotta Cream and roll top.
Recipe and image provided by the American Lamb Board