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Greek Lamb Burger with Grilled Aubergine, Hummus and Tzatziki

Greek Lamb Burger with Grilled Aubergine, Hummus and Tzatziki


Juicy lamb burger with smokey aubergine and generous dollop of Tzatski to ensure it slides down. Perfect for a get together with the guys!

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
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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)


Lettuce leaves

Tomato, cut into slices

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.