My Big Fat Greco Inspired Burger

Ingredients

• 1 small cucumber 
• 1 large eggplant 
• 0.5 cup greek feta cheese crumbled
• 3 tablespoons optional: dill fresh
• 0.8 cup mint leaves fresh chopped
• 1 clove garlic minced
• 1.5 tablespoons ground cumin 
• 2 pounds lamb 
• 0.3 teaspoon ground pepper black
• 6 servings oil for brushing on the grill rack
• 0.3 cup olive oil 
• 0.5 teaspoon oregano 
• 6 small pita breads 
• 1.5 cups yogurt plain
• 3 cups romaine lettuce chopped
• 0.5 teaspoon salt 
• 6 servings salt and pepper 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk
• baking pan
• grill

Directions

1. Prepare an open grill for moderate direct-heat cooking
2. Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
3. In a small bowl, combine vinegar, oregano, salt and pepper.
4. Whisk in oil until thick and well blended.
5. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
6. In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
7. Before grilling burgers, brush the grill rack with oil.
8. Place the patties on the rack turning once, 4 minutes each side.
9. Cut pitas horizontally and lightly toast over indirect heat.
10. Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.