Description
Juicy lamb burger with smokey aubergine and generous dollop of Tzatski to ensure it slides down. Perfect for a get together with the guys!
Ingredients
Maldon salt and cracked black pepper to season
1 large clove garlic, crushed
500 g Greek-style yoghurt
½ English cucumber, pips removed
For the tzatziki
½ t nutmeg
2 T oregano, finely chopped
2 T Italian flat-leaf parsley, finely chopped
8 T chives, finely chopped
1 medium-sized onion, finely chopped
1 large clove of garlic (or 2 small ones), crushed
400 g lean lamb mince
4 slices of stale white bread, crusts removed, and soaked in water
For the patties
2 aubergines, cut into slices of about 1 cm thick
Oil for frying
For serving
8 crispy rolls (1 per hamburger)
Hummus
Lettuce leaves
Tomato, cut into slices
Instructions
For the patties
Squeeze the water from the stale bread and mix all the ingredients for the patty together. Mix well. Roll into fist-sized balls and press flat to a thickness of about 3 cm. Set aside.
For the tzatziki
Grate the cucumber coarsely on the large side of a grater. Place in a sieve and allow the excess juice to run off. Leave for about 10 minutes. In the meanwhile, mix the garlic and the yoghurt together in a bowl. Press the remaining liquid out of the cucumber and mix into the yoghurt mixture. Mix together and leave in the fridge.
Heat a little olive oil in a pan and fry the aubergine slices until browned and soft. Drain on kitchen towel.
Use the same pan to fry the patties in. When you place the patties in the pan, press down on them with an egg lifter to flatten and to ensure that they don’t lose their shape.
When cooked, assemble the burger. Cut the roll in half. Spread some hummus on the base and top with a lettuce leaf and a slice or two of tomato. Place the patty on top and end with a slice of aubergine and some tzatziki. Serve hot.
