Chef John's Lamb Moussaka Burger Recipe - Allrecipes.com
Chef John's Lamb Moussaka Burger  Recipe
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Chef John’s Lamb Moussaka Burger
Watch Chef John turn a classic Greek casserole into amazing lamb burgers. See more
  • READY IN ABOUT hrs

Chef John's Lamb Moussaka Burger

Recipe by  

"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 Edit and Save

Original recipe makes 4 burgers Change Servings
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  • PREP

    40 mins
  • COOK

    25 mins
  • READY IN

    1 hr 20 mins

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 More Reviews

Jul 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.

 
Jun 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.

 

5 Ratings

Mar 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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Nutrition

  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 37.3 g
  • 57%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 1094 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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