Lamb burgers with aubergine puree and red pepper mayo

Delicious lamb burger topped with a punchy mayo

Serves

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.

Beef + Lamb New Zealand

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Ingredients

Lamb

500g Quality Mark lamb mince
3 cloves garlic cloves
finely chopped
1 celery
finely diced
1 tsp ground cumin
1 red onion
finely chopped
a small handful of mint leaves
finely chopped
_1/2 cup currants
_1/4 cup water
1 egg

Aubergine puree

1 eggplant
1 green chilli
deseeded and finely chopped
2-3 Tbsp olive oil
a small handful of parsley
chopped
1 garlic clove
finely chopped

Red Pepper Mayo

1 red capsicum
chargrilled, skin and seeds removed
_1/2 cup mayonnaise
1 garlic clove

The Burgers

white bread roll
lightly toasted or sliced baguette, toasted
a small handful of baby spinach leaves
6 walnut halves

Method

To Make Patties

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.

To Make Puree

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.

To Make Mayo

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.

To Assemble

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.