Grilled Lamb Burgers

Ingredients

1 pound of ground lamb
1 - 6 oz. jar eggplant pesto
1- 6 oz. jar chickpeas
1 tsp. ground cumin
1 tbsp. chopped Italian parsley
1 tsp. sea salt
1/8 tsp. cracked black pepper
1 whole egg
4 oz. feta cheese
Olive oil
2 tbsp. mint pesto
1 cup Greek yogurt
4 small or 2 large whole wheat or plain pita rounds
2 cups fresh baby spinach leaves
{see below for ingredients to make the sauce}

Method for Burgers

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, add the lamb and 1/2 cup eggplant pesto, chickpeas, cumin, parsley, salt, pepper and egg. Crumble in the feta add mix just until well blended. Mold with your hands into four 4 oz. lamb burgers.

3. Heat a nonstick skillet with one tablespoon extra virgin olive oil. Place the burgers in the pan without crowding them.

4. Saute over medium heat until caramelized and browned, about 3 minutes. Turn over and cook on the other side. Place in the oven and cook just until lamb is cooked through, about 4-5 minutes, or until a thermometer reads 160 degrees.

5. Remove from the oven and set aside to cool.

6. If serving warm, cover with tin foil.

While the lamb burgers are cooking in the oven, make the mint hummus sauce.

Mint and Chickpea Hummus

Courtesy of Alisa Barry
1 - 6 oz. jar garlic- and lemon-marinated chickpeas
1 tbsp. mint and pistachio pesto
1 tsp. fresh lemon juice

Method for Hummus Sauce

1. In a food processor or blender, add the chickpeas, mint pesto and lemon juice. Puree until coarsely chopped and well blended.

2. Refrigerate until ready to use.

Completing the Burger

To assemble the burgers, cut open the put and spoon some of the mint hummus on one side. Spoon the remaining eggplant pesto on the other side of the pita. Top with the burger and a handful of baby spinach leaves.

Serves four.