Moussaka Burgers

For the lamb burgers:

2 tablespoon olive oil
1 onion, diced fine
1.5 cups diced eggplant (remove skin first)
3 cloves garlic, crushed
2 teaspoons tomato paste
1 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon dried oregano
1 teaspoon salt
1 pound ground lamb

Saute onions in olive oil til clear, then add eggplant and cook until softened.  Then add all spices and stir.  Add tomato paste and cook until heated through and blended.  Set aside until completely cooled - may refrigerate.   Then add cold ground lamb, mix together, and form into 4 patties.  Set aside.
For the sauce:
1 tablespoon olive oil
1 tablespoon flour
1 cup milk
1/2 cup grated Parmesan
pinch of nutmeg
pinch of cayenne
salt to taste

Make a rue with the oil and flour, then add milk.  Cook til thickens, then add spices.  Turn off heat, stir in grated cheese.  Set aside.
4 soft hamburger rolls, toasted
tomato slices
1 tablespoon rice vinegar
salt and fresh ground black pepper to taste
1 tablespoon thinly sliced or chopped mint leaves
Put tomato slices in dish, add vinegar and spices. 

To assemble:  Brown burgers, about 5 minutes per side.   Toast buns, spread with cheese sauce.    Then place on toasted bun, top with tomatoes, and enjoy.