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
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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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
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 (437g)
This nutrition analysis is based on 4 serves with 1 slice of baguette per serve.
Energy
3008kJ (719 kcal)
Protein
34.3g
Total Fat
48.2g
Saturated Fat
10.3g
Carbs
33.8g
Dietary Fibre
8.7g
Sodium
404mg
Iron
4.1mg
Zinc
4.7mg
Vitamin B12
1.7µg
