Open-Faced Lamb Burgers with Eggplant and Mushrooms

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 3 ounce bread rolls french toasted halved
• 1 pound eggplant diced peeled
• 0.5 teaspoon ground cumin 
• 1 pound lamb lean
• 2 tablespoons teaspoons mint dried fresh minced
• 2 teaspoons olive oil divided
• 0.3 teaspoon salt 
• 4 ounces shiitake mushroom caps thinly sliced
• 1 inch tomatoes 
• 2 cups vidalia sweet vertically sliced

Equipment

• bowl
• frying pan
• grill

Directions

1. Prepare grill.
2. Combine first 5 ingredients in a large bowl. Divide lamb mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
3. Place patties on a grill rack; grill 4 minutes on each side or until lamb is done. Keep warm.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Add eggplant, and saut for 3 minutes.
6. Remove from pan.
7. Heat 1 teaspoon oil in pan; add onion, and cook 7 minutes or until golden brown, stirring frequently.
8. Add mushrooms; cook 3 minutes. Stir in eggplant and vinegar.
9. Remove from heat.
10. Place 1 tomato slice and 1 patty on each roll half; top each with three-fourths of eggplant mixture.