Greek Moussaka Burger Fusion (Print Version)
# Ingredients:
→ Lamb Patty
01 -
500 g ground lamb, preferably organic
02 -
2 cloves garlic, finely minced
03 -
1 teaspoon ground cumin
04 -
Salt and freshly ground black pepper, to taste
→ Béchamel Sauce
05 -
2 tablespoons unsalted butter
06 -
2 tablespoons all-purpose flour
07 -
240 ml whole milk
08 -
Pinch of freshly grated nutmeg
09 -
Salt and freshly ground black pepper, to taste
→ Additional Components
10 -
1 large eggplant, sliced into 1 cm rounds
11 -
Olive oil, for brushing
12 -
4 medium burger buns, toasted
13 -
Fresh mint leaves, for garnish
# Instructions:
01 -
In a mixing bowl, blend ground lamb with garlic, cumin, salt, and pepper until evenly distributed. Shape into four equal patties. Refrigerate whilst preparing other elements.
02 -
In a saucepan over medium heat, melt butter until foaming. Whisk in the flour and cook for 1–2 minutes until a pale golden roux forms. Gradually add milk, whisking continuously, until sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat and set aside.
03 -
Preheat a grill pan to medium-high. Lightly brush both sides of eggplant rounds with olive oil. Grill for 3–4 minutes per side, or until tender with grill marks. Reserve on a platter.
04 -
Heat a grill or frying pan over medium heat. Cook patties for approximately 4–5 minutes per side, ensuring the internal temperature reaches 71°C. Transfer briefly to rest.
05 -
Spread béchamel sauce on the base of each bun. Layer with grilled eggplant, top with a lamb patty, and drizzle a second spoonful of sauce. Cap with the remaining bun. Garnish with mint leaves.
# Notes:
01 -
For optimal texture, salt eggplant slices lightly and let rest for 20 minutes before grilling, then pat dry to reduce bitterness.