A delightful twist on a classic burger, featuring Mediterranean flavors and a creamy herbed tzatziki sauce.
Peel and grate the cucumber, then squeeze out excess water.
Removing excess water from the cucumber prevents the tzatziki from becoming too watery.
In a bowl, mix the cucumber, yogurt, minced garlic, dill, crumbled feta, salt, and pepper. Chill for 1 hour.
Chilling allows the flavors to meld together for a more cohesive taste.
Slice the eggplant into rounds and brush with olive oil. Sprinkle with oregano, salt, and pepper.
Brushing the eggplant ensures even seasoning and prevents sticking.
Grill the eggplant slices for 3 minutes per side until tender.
Grilling adds a smoky flavor that complements the lamb.
Combine lamb, chopped mint, cumin, salt, and pepper in a bowl. Form into 6 patties.
Handle the meat gently to avoid compacting the patties, which can make them dense.
Grill the patties for 4 minutes per side until cooked to your liking.
Oil the grill grates to prevent sticking and ensure clean grill marks.
Lightly toast the pita bread on the grill.
Toasting enhances the flavor and provides a slight crunch.
Assemble the burgers with a pita base, lettuce, lamb patty, tzatziki, eggplant slice, and pita top.
Layering the ingredients in this order ensures a balanced bite every time.
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