Greek God Lamb Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Lemon Dressing (makes 1/2 cup)
1/4 cup fresh squeezed lemon juice
1/2 tsp. dijon mustard
1 1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/8 tsp. fresh cracked pepper
1/4 cup extra virgin olive oil
Grilled Eggplant
1 eggplant, cut into
1/2 inch rounds 1/4 cup lemon dressing (recipe above)
Lamb Patties
2 lb. ground lamb
1/2 cup pitted calamata olives, chopped
2 tsp. lemon pepper seasoning
4 cloves garlic, crushed
1/4 cup fresh flat-leaf parsley, chopped
3 cups mesculin salad
1/4 cup lemon dressing
Vegetable oil, for brushing grill rack
6 Kaiser rolls, split
3 tblsp. fresh rosemary, chopped
feta cheese, crumbled



In a small measuring cup, combine lemon juice, dijon mustard, garlic powder, salt and pepper. Vigorously whisk together, breaking up any lumps from the mustard. Gradually, whisk in the extra virgin olive oil. Brush each eggplant round with lemon dressing. In a large bowl, combine lamb, calamata olives, lemon pepper seasoning, garlic, and parsley. Mix ingredients thorougly, using your hands. Shape lamb mixture into 6 patties. Place mesculin salad in a bowl and gently toss with the lemon dressing. Brush vegetable oil on grill rack. Place lamb patties on grill. Pull grill lid down and cook approximately 4-5 minutes. Flip lamb patties over onto second side and cook for another 4 minutes. During the last few minutes of cooking, place the eggplant onto the grill and cook for 2-3 minutes per side. Place kaiser rolls, cut side down onto edge of grill rack to toast lightly. To assemble the burgers, place mesculin salad on bottom half of each kaiser roll. Next, add a lamb patty, eggplant round, rosemary, and feta cheese. Place the other half of the kaiser roll on top. Makes 6 lamb burgers.