My Big Fat Greco-Inspired Burger Makes 6 burgers

Tzatziki with feta
1 small cucumber
1 1/2 cups plain yogurt
1 clove minced garlic
3 tablespoons fresh dill weed
1/2 cup crumbled Greek feta cheese
Grilled eggplant
3 tablespoons white wine vinegar
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 large eggplant
Burgers
2 pounds ground lamb
3/4 cup chopped fresh mint leaves
1 1/2 tablespoons ground cumin
Salt
Pepper
Oil for brushing on grill rack
6 small pita breads
3 cups chopped Romaine lettuce

Prepare an open grill for moderate direct-heat cooking.

Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill, and feta. Put aside and chill for one hour.

In a small bowl, combine the vinegar, oregano, salt, and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch-thick rounds. Arrange in a 13-by-9-by-2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes on each side. Keep warm.

In a large bowl blend lamb, mint, cumin, salt and pepper. Form into 6 patties.

Before grilling burgers, brush the grill rack with oil. Place the patties on the rack and grill, turning once, 4 minutes on each side.

Cut pitas horizontally and lightly toast over indirect heat.

Assemble each burger as follows: Pita bottom, shredded lettuce, burger patty topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.