Lamb Burgers with Eggplant-Tomato Cream

Ingredients for 4 servings
  • 1 pound ground lamb
  • 3 shallots
  • 2 cloves of garlic
  • 2 green chilies
  • 1 tablespoon olive oil
  • 1/4 cup cold water
  • 2 egg yolks
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 4 slices Castello┬« Burger Blue

Eggplant-Tomato Cream:

  • 2 eggplants, medium-size
  • 1 clove garlic
  • 1/2 cup olive oil
  • 5 tomatoes
  • 1/2 red chili
  • 4 sprigs oregano
  • 2-3 sprigs flat-leaf parsley
  • 1 lemon, zested and juiced
  • 1 teaspoon powdered smoked paprika
  • 1 teaspoon salt


  • 1/4 cup black olives, pitted
  • 1 red onion
  • 4 slices sourdough bread
  • 1/2 bunch mint
  • 1/2 cup arugula
Lamb Burgers with Eggplant-Tomato Cream


Peel and finely chop the shallots and garlic. Deseed the green chilies and finely chop. Fry the onion, garlic and chilies in olive oil. Let cool, then combine with the ground meat, egg yolks, cumin and salt. Slice the eggplants in half lengthwise, and make a few incisions in the cut surface. Peel and grate the garlic clove and mix with olive oil.

Brush the eggplants with some of the oil mixture. Grill over indirect heat until tender. Scoop out the flesh and combine with the remaining olive oil mixture. Blanch and peel the tomatoes. Halve them, remove the seeds and chop into small cubes. Shred the oregano and parsley leaves. Combine the tomatoes, herbs and lemon with the eggplant. Season to taste with paprika and salt. 

Place olives on paper towels on a plate and dry in the microwave for 5 min. at medium wattage. Coarsely chop or crush them. Peel and thinly slice the red onion. Toast the bread slices on the barbecue or toaster. Coarsely chop the mint. Form the meat into 4 patties and grill until golden, approx. 2 min. on each side. Cover with the cheese and let melt.

Top the bread with arugula, onions and meat. Sprinkle with the chopped olives and mint. Serve with the eggplant-tomato cream.