Friday, September 23, 2011

Greek Lamburgers with Grilled Eggplant



Eggplant is one of my favorite vegetables. It has to be salted and drained before cooking or it just won't come out right. It's pretty simple, but requires planning ahead. Slice the eggplant toss in some salt and let it sit in a colander for about an hour. When you're ready to cook it, rinse the excess salt.


It saddens me to say there is no substitute for cheese. Perhaps one day, someone will be able to make it out of coconut without adding all that weird crap that they usually put in processed vegan "cheese" made from almond milk. I can dream. Those vegan cheeses are a poor substitute and I've never seen vegan feta anyway. I did make the olive tapenade to go along with this dish and it has some similar qualities to cheese with regards to saltiness, sourness and umaminess. Is umaminess even a word?

The Lamburger is pretty simple. However, it requires Penzey's Lamb Seasoning. If you don't have it and don't want to buy it, here are the ingredients: Turkish oregano, rosemary, cumin, celery, sweet paprika, black pepper, onion, garlic, spearmint and ginger. You can probably make a reasonable facsimile.

Ingredients:
1 lb ground lamb
1 Tbsp Penzey's Lamb Seasoning

Mix in a bowl, shape into patties. Grill.

I grilled the eggplant in a grill basket lined with parchment. You don't want to put that too close to the flame. Cook the eggplant for about 30 mins. Cook time for the burger depends on how big you make them and how rare you like them. With the high fat, low carb, moderate protein diet I'm on, I make my burgers 2.5 ounces each. Yeah. I eat one slider at a time. But I use trick photography to make you think it's a juicy 1/2 lb burger.

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