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Lamb burgers with aubergine puree and red pepper mayo

Delicious lamb burger topped with a punchy mayo

4

Serves

15 mins

Prep Time

50 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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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High Iron

Ingredients

Lamb

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500g Quality Mark lamb mince

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3 cloves garlic cloves

finely chopped

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1 celery

finely diced

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1 tsp ground cumin

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1 red onion

finely chopped

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a small handful of mint leaves

finely chopped

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1/2 cup currants

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1/4 cup water

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1 egg

Aubergine puree

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1 eggplant

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1 green chilli

deseeded and finely chopped

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2-3 Tbsp olive oil

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a small handful of parsley

chopped

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1 garlic clove

finely chopped

Red Pepper Mayo

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1 red capsicum

chargrilled, skin and seeds removed

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1/2 cup mayonnaise

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1 garlic clove

The Burgers

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white bread roll

lightly toasted or sliced baguette, toasted

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a small handful of baby spinach leaves

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6 walnut halves

Method

To Make Patties

To Make Puree

To Make Mayo

To Assemble

1

In a bowl, mix together all burger ingredients with a good seasoning of salt and pepper.

2

Cover and allow to stand 15 minutes before moulding large spoonfuls into meatballs.

3

BBQ on a lightly oiled plate, or pan-fry for about 8-10 minutes, turning once.

4

Serve the burgers with the Aubergine Puree and Red Pepper Mayo.

Nutrition Information per Serving (328g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

1435kJ (342 kcal)

Protein

30.1g

Total Fat

16.4g

Saturated Fat

4.2g

Carbs

16.5g

Dietary Fibre

g

Sodium

104mg

Iron

3.8mg

Zinc

5.8mg

Vitamin B12

2µg