Eggplant & Feta Lamburgers with Mint hummus and fresh spinach

I love our new mint & pistachio pesto. The flavor is fresh and bright and it sings of spring. While I was testing recipes today with lamb, this dish came to mind. It is quick and easy and can be cooked indoors at the stove or out of doors alfresco on the grill. Best of all, it only takes minutes to put together with a few ingredients from the grocer and the Bella Cucina pantry.

Would love to have had some pictures to share, but my camera is on the blink! so, hopefully, the recipe is mouthwatering enough to get you to the grocery store and get cooking!

Eggplant & Feta Lamburgers

1# ground lamb
1 - 6 oz. jar Eggplant Pesto
1 teaspoon ground cumin
1 Tablespoon chopped Italian parsley
1 teaspoon sea salt
1/8 teaspoon cracked black pepper
1 whole egg
4 oz. feta cheese
Olive Oil
4 small or 2 large whole wheat or plain pita rounds
2 cups fresh baby spinach leaves
{see below for ingredients to make the sauce}

Preheat oven to 350 degrees.

In a large mixing bowl, add the lamb and 1/2 cup eggplant pesto, cumin, parsley, salt, pepper and egg. Crumble in the feta add mix just until well blended. Mold with your hands into four 4 oz. lamb burgers.

Heat a non stick skillet with one Tablespoon extra virgin olive oil. Place the burgers in the pan without crowding them. Saute over medium heat until caramelized and browned, about 3 minutes. Turn over and cook on the other side. Place in the oven and cook just until lamb is cooked through, about 4-5 minutes, or until a thermometer reads 160 degrees. Remove from the oven and set aside to cool. If serving warm, cover with tin foil.

While the lamburgers are cooking in the oven, make the mint hummus sauce.

Mint & Chickpea hummus

1 - 6 oz. jar Garlic and Lemon marinated Chickpeas
1 Tablespoon MInt & Pistachio Pesto {not on our website yet, but you can call the store at 800.580.5674 or make your own!}
1 teaspoon fresh lemon juice

In a food processor or blender, add the chickpeas, mint pesto and lemon juice. Puree until coarsely chopped and well blended.
Refrigerate until ready to use.

To assemble the burgers, cut open the put and spoon some of the mint hummus on one side. Spoon the remaining eggplant pesto on the other side of the pita. Top with the burger and a handful of baby spinach leaves.

Serve with preserved lemon couscous.
{simply add one wedge of chopped preserved lemon to your couscous while cooking}.

Serves four.

Buon appetito!
copyright 2009 Alisa Barry