Moussaka Burgers

I started the burgers off by making a tomato sauce with the hints of cinnamon and allspice that moussaka often has and then I moved on to make a simple bechamel sauce with plenty of melted melted cheese. Up next were the patties which I kept nice and simple, once again seasoning with hints of cinnamon and allspice, and the last component was slices of eggplant that I grilled along with the patties.

All said and done these burgers are amazingly good and they definitely taste like moussaka, only better! These burgers take a bit of time to make but you can easily make the sauces and patties a day ahead and then just warm the sauces and grill the patties and eggplant of the day of your get together with minimal effort. I served the moussaka burgers with a fresh Greek salad.

Servings: 4

Prep Time: 10 minutes - Cook Time: 45 minutes  - Total Time: 55 minutes

INGREDIENTS

For the tomato sauce:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, chopped
2 cups tomato (fresh or canned), pureed
1 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and pepper to taste

For the bechamel cheese sauce:

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup graviera or gruyere or parmigiano reggiano (parmsan), grated
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
salt and pepper to taste

For the burgers:

1 1/4 pounds ground beef or lamb
1/4 cup onion, grated
2 cloves garlic, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and pepper to taste
4 slices eggplant
4 buns

DIRECTIONS

For the tomato sauce:

Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the pureed tomato, oregano, cinnamon, allspice, salt and pepper and simmer until it thickens, about 5 minutes.

For the bechamel cheese sauce:

Melt the butter in a pan over medium heat and cook until it turns a light golden brown, about 2-3 minutes.
Add the flour and simmer until it turns a light golden brown, about 2-3 minutes.
Add the milk and simmer until it thickens, about 5 minutes.
Add the cheese and let it melt.
Season with nutmeg, cayenne, salt and pepper to taste.

For the burgers:

Mix the meat, onion, cinnamon, allspice, salt and pepper, form patties and grill or pan-fry over medium-high heat (or broil) until cooked, about 3-5 minutes per side.
Brush the eggplant with oil and grill or pan-fry over medium-high heat (or broil) until tender, about 5 minutes. Lightly toast the buns, assemble the burgers with the eggplant, patties, tomato sauce and cheese sauce and enjoy!
 

By Kevin Lynch

For more information, please visit www.closetcooking.com