My Big Fat Greco Inspired Burger
TZATZIKI WITH FETA:
- 1 small cucumber
- 1 1/2 cups plain yogurt
- 1 clove garlic, minced
- 3 tablespoons fresh dill
- 1/2 cup crumbled Greek feta cheese
- 3 tablespoons white wine vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1 large eggplant
- 2 pounds ground lamb
- 3/4 cup chopped fresh mint leaves
- 1 1/2 tablespoons ground cumin
- Salt and pepper
- Oil, for brushing on the grill rack
- 6 small pita breads
- 3 cups chopped romaine lettuce
Prepare an open grill for moderate direct-heat cooking
Tzatziki with feta:
Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
Cut pitas horizontally and lightly toast over indirect heat.
Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.