Chef John's Lamb Moussaka Burger

I love lamb burgers and I've been daydreaming recently about a lamb burger based on the famous Greek casserole, Moussaka. For those of you who don't know, moussaka is a stunning blend of spiced ground lamb, tomato, and eggplant, topped with a creamy, cheesy white sauce. I decided to integrate the eggplant right into the burger itself, instead of topping the burger with cooked slices.

• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 5 mins
• Calories: 620 Calories

Ingredients

• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 pinch ground nutmeg
• salt to taste
• 1 cup cold milk
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 ½ tablespoons olive oil
• ¼ teaspoon dried oregano
• 1 pinch cayenne pepper
• 2 teaspoons tomato paste
• 1 tablespoon chopped fresh mint
• 1 pinch freshly ground black pepper
• 1 tablespoon rice vinegar
• 3 cloves garlic, crushed
• 1 tablespoon olive oil, or as needed
• 1 pound ground lamb
• 1 yellow onion, diced
• ½ teaspoon cumin
• 8 slices tomato
• 2 tablespoons flour
• 2 cups diced eggplant
• 4 hamburger buns, split and toasted

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook and stir diced onion with 1 teaspoon salt until onion is slightly translucent, about 5 minutes. Add eggplant, reduce heat to medium, and cook and stir until eggplant is opaque and softened, 3 to 5 minutes more.

Step 2

Stir garlic, 1 teaspoon black pepper, cumin, cinnamon, and oregano into eggplant mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until heated through, about 2 minutes. Transfer mixture to a plate and cool completely. Cover plate with plastic wrap and refrigerate until chilled, at least 15 minutes.

Step 3

Whisk 1 1/2 tablespoons olive oil and flour together in a saucepan over medium-high heat until golden and bubbling, 2 to 3 minutes. Pour milk into butter-flour mixture, whisking constantly as it simmers and forms a smooth, thick sauce, 3 to 5 minutes. Season with nutmeg, a pinch black pepper, and a pinch cayenne pepper. Remove from heat and stir Parmesan cheese into milk mixture until melted.

Step 4

Combine lamb, chilled eggplant mixture, and a pinch of salt together in a bowl. Form into four patties and place on a plate. Cover the plate with plastic wrap and refrigerate until just before cooking.

Step 5

Place tomato slices in a shallow bowl. Season tomatoes with chopped mint, a pinch of salt, and a pinch of black pepper. Pour rice vinegar over the top and toss to coat.

Step 6

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook burgers until slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Step 7

Spread desired amount of cheese sauce onto both sides of each hamburger bun. Place burger on bottom bun, place 2 tomato slices atop the burger, and place top half of the bun over the tomatoes.