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Lamb & Beef Burgers

with Sweet Peppers & Baked Eggplant Fries

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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ingredients
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step-by-step
instructions
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: