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Chef John's Lamb Moussaka Burger

Chef John's Lamb Moussaka Burger

  • Prep

    40 m
  • Cook

    25 m
  • Ready In

    1 h 20 m
Chef John

Chef John

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 that 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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1191 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  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.
  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.
  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.
  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.
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Reviews

Nonna
0

Nonna

7/13/2014

This is a delicious burger! I have made it several times. It is delicious using beef, too. I have not changed any of the meat seasonings. I like it just the way it is. Sometimes I will substitute Goat or Feta or Kefalotyri cheese for the Parmesan cheese in the Bechamel Sauce. I like to serve it in homemade Pita Bread. Thank you Chef John.

Chantele Rogowsky
0

Chantele Rogowsky

6/15/2014

This recipe requires a bit of step by step action but trust my taste buds... Well worth the effort! Melt in your mouth burst of flavors makes this one of the best burgers I have ever encountered. *next time i will just do them in sub buns so it won't be a big deal that they do fall apart when cooking.

callabos921
0

callabos921

3/24/2014

I'm making this tonight. I'm scared. lot of things going on. Hopefully I can edit this afterwards to let you guys know how it went. Okay, it went well. Everyone enjoyed them. I'm going to scale them back a little next time tho. Too many flavors going on to appreciate.

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