Grilled Lamb Burgers with Lemon-Rosemary Aioli

• From: American Lamb Board

Ingredients

• Lemon-Rosemary Aioli1/4 cup light mayonnaise

• 3 tsp garlic, minced and divided

• 3/4 tsp rosemary, chopped

• 1 tsp fresh lemon juice

• Grilled Lamb Burgers1 small eggplant sliced crosswise into 4 slices, each about 1/2-inch thick

• 1 1/4 tsp salt, divided

• 1 1/2 lbs ground lamb

• 1 Tbs garlic, minced

• 1/8 tsp pepper

• 4 Roma tomatoes, cut lengthwise in half, seeded

• 2 Tbs olive oil

• 4 hamburger buns, split

Step aside—this burger, piled high with charred eggplant and tomatoes, is going to take over your guests' taste buds.

Directions

• For dressing: In a small bowl, combine mayonnaise, garlic, rosemary, and lemon juice; mix well.
• Refrigerate until ready to use.
• Place eggplant slices in a single layer on a baking sheet; sprinkle both sides of slices liberally with 1 teaspoon salt; set aside.
• In a medium bowl, combine lamb, garlic, pepper, and the remaining salt; mix lightly but thoroughly.
• Gently shape the lamb mixture into four patties, each about 1/2-inch thick.
• Rinse eggplant slices; pat dry.
• Brush both sides of eggplant slices and tomato slices with olive oil.
• Grill eggplant and tomato, covered, over medium, indirect heat 14 to 16 minutes.
• Place lamb patties over medium, direct heat; grill, covered, 7 to 9 minutes to medium doneness (160°F), turning occasionally.
• Remove vegetables and burgers from grill.
• Place hamburger buns on the grill; toast 1 to 2 minutes.
• Spread 2 teaspoons aioli on bottom of each bun; top each with a burger.
• Place one eggplant slice and two tomato halves on each burger; top with additional 1 teaspoon aioli and top of bun.