Lamb burgers with aubergine puree and red pepper mayo
Delicious lamb burger topped with a punchy mayo
Serves
4
Prep Time
15 mins
Cook Time
50 mins
These sliders are the perfect party snack in summer. The aubergine puree works really well with the lamb and the punchy mayo will keep in the fridge for a week.
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ShareIngredients
500g Quality Mark lamb mince
3 cloves garlic cloves
finely chopped1 celery
finely diced1 tsp ground cumin
1 red onion
finely choppeda small handful of mint leaves
finely chopped1/2 cup currants
1/4 cup water
1 egg
1 eggplant
1 green chilli
deseeded and finely chopped2-3 Tbsp olive oil
a small handful of parsley
chopped1 garlic clove
finely chopped
1 red capsicum
chargrilled, skin and seeds removed1/2 cup mayonnaise
1 garlic clove
white bread roll
lightly toasted or sliced baguette, toasteda small handful of baby spinach leaves
6 walnut halves
Method
In a bowl, mix together all burger ingredients with a good seasoning of salt and pepper.
Cover and allow to stand 15 minutes before moulding large spoonfuls into meatballs.
BBQ on a lightly oiled plate, or pan-fry for about 8-10 minutes, turning once.
Serve the burgers with the Aubergine Puree and Red Pepper Mayo.
Bake the aubergine on a tray in a 200°C oven for 30 minutes until tender and the skin has browned.
Cut the aubergine in half, peel away the skin and firmly squeeze out the juice from the softened pulp.
Puree the pulp in a food processor with the chilli, oil, parsley and garlic.
Season well with salt and pepper.
Place 1 red pepper, roasted and peeled, into a food processor with 1 tsp minced fresh garlic and ½ cup good quality mayonnaise and process until smooth.
Season with salt and pepper.
Place a generous dollop of aubergine puree on a half toasted bun
Place a spinach leaf on top and then a lamb burger
Top with red pepper mayo and a walnut half if you like.
Nutrition Information per Serving (437g)
This nutrition analysis is based on 4 serves with 1 slice of baguette per serve.
