MOROCCAN LAMB BURGERS with EGGPLANT and CHIPOTLE KETCHUP
1 1/4 pounds lean ground lamb
1/2 pound ground beef chuck
1/2 cup chopped green onion
2 tablespoons Worcestershire sauce
1 tablespoon purchased mint pesto
1/4 cup currants, coartsely chopped
1/2 teaspoon allspice
2 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup ketchup
1/4 cup minced pimentos
2 tablespoons chopped chipotle chilies in adobo sauce
1 tablespoon Dijon mustard
1 tablespoon olive oil
Non-stick cooking spray, olive oil variety
6 half-inch slices eggplant
6 half-inch slices sweet onion
6 pita bread rounds
In a grill with a cover, prepare a medium hot fire for direct heat cooking. If using a gas grill, heat high heat.
For burgers: Lightly blend all burger ingredients. Divide into 6 equal portions. Form into 3/4- inch patties. For ketchup: Blend all Chipotle Ketchup ingredients in a small bowl. Set aside.
Spray eggplant and onion slices with olive oil cooking spray on both sides. Place veggies on grill and grill 3-4 minutes, or until tender and slightly charred.. Place patties on grill and cook 4-5 minutes per side, or till juices run clear. During the last few minutes of cooking, cut 1 inch off the top of each pita bread round. Warm pitas on outer edges of grill. Open pocket in each pita. Place 1 onion slice in each pita. Spoon 2 tablespoons ketchup into each pocket. Top with a burger, then an eggplant slice and 1 tablespoon ketchup. Serves 6.