My Big Fat Lamb Burger with Tzatziki and Grilled Vegetables

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 cup of Mediterranean cheese style yogurt
1/2 cup packed, hot house cucumber, coarsely grated
1 large clove garlic, pressed
1/2 tsp. kosher salt
1 Tbsp. fresh chopped dill, or 1 tsp. dried
Vegetable oil
1 large eggplant, peeled, sliced into 6, 3/4 inch thick pieces
1 medium red onion, sliced into 1/2 inch thick pieces
Kosher salt freshly
ground black pepper
2 lbs. ground lamb
1.5 tsp. fresh oregano or 1/2 tsp. dried
1/2 cup chopped fresh parsley
4 medium cloves garlic, pressed
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1/3 cup sundried tomatoes, packed in oil, very coarsely chopped Kosher salt
vegetable oil
6 excellent quality burger buns



Mix yogurt, cucumber, garlic, salt, and dill together. Chill 2-3 hours. Preheat grill to 425 degrees. Brush oil on all sides of eggplant and onions. Skewer onions. Salt and pepper both sides of vegetables and grill for 10-12 minutes or until eggplant is tender when pierced with a fork. Remove vegetables to a plate and set aside. Mix lamb, oregano, parsley, garlic, black pepper, cayenne and sundried tomatoes just until blended. Form into 6 bun sized patties. Salt both sides of patties. Oil grill. Offset patties from the fire to prevent flare-ups. Grill patties 5 minutes each side, 10 minutes total or until they reach an internal temperature of 155 degrees when probed, allowing for carry over cooking time. Grill buns. Generously slather both sides of bun with tzatziki. Place 1 bun sized piece of egg plant, several pieces of onion rings and 1 lamb patty in between buns. Continue same process for the remaining 5 burgers and enjoy.