Lamb & Beef Burgers with Sweet Peppers & Baked Eggplant Fries

Lamb & Beef Burgers

with Sweet Peppers & Baked Eggplant Fries

45 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In tonight’s dish, rich lamb and beef burgers get contrasting flavor from a cool, creamy spread of yogurt and a tangy-sweet topping of peppers, onion, and heritage globe tomatoes (which range in color from bright red to deep crimson). On the side, we’re making a lighter take on fries to showcase a seasonal favorite: eggplant. Thin-cut pieces are coated in parmesan breadcrumbs, then baked to achieve a crispy surface and creamy texture.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Lamb & Beef Burgers with Sweet Peppers & Baked Eggplant Fries
Title
time-saving
tips & techniques
How To: Hold a Chef's Knife
Marjoram
Greek Yogurt
Potato Buns
Purple Eggplant
Red Onion
Red Wine Vinegar
Parmesan Cheese
Plain Breadcrumbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F.

Wash and dry the fresh produce.

Halve the eggplant crosswise, then cut in half lengthwise; cut into ¼-inch-thick sticks.

Peel and thinly slice the onion.

Cut off and discard the pepper stems; halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers lengthwise.

Medium dice the tomatoes; place in a bowl. Season with salt and pepper.

Pick the marjoram leaves off the stems; discard the stems and roughly chop the leaves.

Halve the buns.

Bread the eggplant fries:
2 Bread the eggplant fries:

Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. In a separate large bowl, combine the breadcrumbs and cheese; season with salt and pepper. Working in batches, thoroughly coat the eggplant in the beaten eggs (letting any excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Transfer to a sheet pan in a single layer; drizzle with olive oil.

Bake the eggplant fries:
3 Bake the eggplant fries:

Bake the breaded eggplant fries, rotating the sheet pan halfway through, 23 to 26 minutes, or until lightly browned and crispy. Remove from the oven. Transfer to a serving dish.

Cook the vegetables:
4 Cook the vegetables:

While the eggplant fries bake, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and peppers; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and slightly softened. Add the tomatoes and vinegar; cook, stirring occasionally, 2 to 3 minutes, or until softened and thoroughly combined. Turn off the heat; stir in ¾ of the marjoram. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.

Form & cook the patties:
5 Form & cook the patties:

While the eggplant fries continue to bake, place the ground lamb and beef in a medium bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into 4 equal-sized patties. Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns & serve your dish:
6 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Divide the yogurt among the cut sides of the buns. Top the bun bottoms with the cooked patties and cooked vegetables (you may have extra vegetables). Complete the burgers with the bun tops. Transfer to a serving dish. Garnish the baked eggplant fries with the remaining marjoram. Serve the burgers with the eggplant fries on the side. Enjoy!

Tips from Home Chefs

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Lamb & Beef Burgers

Prepare the ingredients:
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Preheat the oven to 425°F.

Wash and dry the fresh produce.

Halve the eggplant crosswise, then cut in half lengthwise; cut into ¼-inch-thick sticks.

Peel and thinly slice the onion.

Cut off and discard the pepper stems; halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers lengthwise.

Medium dice the tomatoes; place in a bowl. Season with salt and pepper.

Pick the marjoram leaves off the stems; discard the stems and roughly chop the leaves.

Halve the buns.

2 Bread the eggplant fries:

Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. In a separate large bowl, combine the breadcrumbs and cheese; season with salt and pepper. Working in batches, thoroughly coat the eggplant in the beaten eggs (letting any excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Transfer to a sheet pan in a single layer; drizzle with olive oil.

Bread the eggplant fries:
Bake the eggplant fries:
3 Bake the eggplant fries:

Bake the breaded eggplant fries, rotating the sheet pan halfway through, 23 to 26 minutes, or until lightly browned and crispy. Remove from the oven. Transfer to a serving dish.

4 Cook the vegetables:

While the eggplant fries bake, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and peppers; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and slightly softened. Add the tomatoes and vinegar; cook, stirring occasionally, 2 to 3 minutes, or until softened and thoroughly combined. Turn off the heat; stir in ¾ of the marjoram. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the vegetables:
Form & cook the patties:
5 Form & cook the patties:

While the eggplant fries continue to bake, place the ground lamb and beef in a medium bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into 4 equal-sized patties. Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Divide the yogurt among the cut sides of the buns. Top the bun bottoms with the cooked patties and cooked vegetables (you may have extra vegetables). Complete the burgers with the bun tops. Transfer to a serving dish. Garnish the baked eggplant fries with the remaining marjoram. Serve the burgers with the eggplant fries on the side. Enjoy!

Toast the buns & serve your dish:
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