Grilled Lamburgers with Lemon-Rosemary Aioli

(Makes 4 servings)
Preparation and cooking time: 30 minutes

Lemon-Rosemary Aioli

Ingredients

• ¼ cup light mayonnaise
• 2 teaspoons minced garlic
• ¾ teaspoon finely chopped fresh rosemary
• 1 teaspoon fresh lemon juice

Directions

1. In a small bowl, combine mayonnaise, garlic, rosemary and lemon juice; mix well.
2. Refrigerate until ready to use.

Lamburgers

Ingredients

• 1 small eggplant, cut crosswise into 4 slices, each about ½-inch thick
• 1 ¼ teaspoons salt, divided
• 1 ½ pounds ground American Lamb
• 1 tablespoon minced garlic
• ⅛ teaspoon pepper
• 4 Roma tomatoes, cut lengthwise in half, seeded
• 2 tablespoons olive oil
• 4 hamburger buns, split

Directions

1. Place eggplant slices in a single layer on a baking sheet; sprinkle both sides of slices liberally with 1 teaspoon salt; set aside.
2. In a medium bowl, combine lamb, garlic, pepper and the remaining salt; mix lightly but thoroughly. Lightly shape lamb mixture into 4 patties, each about ½-inch thick.
3. Rinse eggplant slices; pat dry. Brush both sides of eggplant slices and tomato slices with olive oil.
4. 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.
5. 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.

Sweet Hawaiian Mini Burgers

(Makes 4 servings.)

Ingredients

Burgers

• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 4 canned pineapple slices, drained
• 12 Hawaiian sweet dinner rolls, split
• Lettuce

Sauce

• 1/4 cup barbecue sauce
• 1/4 cup pineapple preserves
• 1 tablespoon packed brown sugar

Directions

• Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Set aside.
• Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.
• Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
• Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm. Brush burgers with remaining sauce after turning.
• Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.