My boys had a hankering for hamburgers on the weekend but I didn’t have fresh beetroot or pineapple to cook them up an Aussie burger. I did have some eggplant and a can of chickpeas though, so enjoy .
SPICY LAMB BURGERS WITH EGGPLANT & CHICKPEAS
600g lamb mince
1 red onion, grated
2 garlic cloves, crushed
1 red chilli, deseeded, finely chopped
1 tablespoon Chermoula spice mix
1⁄4 cup chopped coriander
1 cup Panko (Japanese) breadcrumbs
1 egg, lightly whisked
2 small eggplants, thinly sliced lengthways
1 loaf Turkish bread, cut into 10cm slices, split horizontally
400g can chickpeas, rinsed, drained, roughly smashed with the back of a fork
3⁄4 cup Greek-style yoghurt
1⁄2 cup chopped mint
Place the mince, onion, garlic, chilli, spice mix, coriander, breadcrumbs and egg in a large bowl. Season with salt and ground black pepper. Mix with your hands to combine well.
Divide the mince mixture into 4 equal portions and shape into discs about 10cm in diameter and 2cm thick.
Heat a char-grill on high. Lightly brush the lamb patties with the olive oil and place the lamb patties on the grill, flatten slightly with a metal spatula and cook for 5–7 minutes on each side or until browned and cooked through, set aside and keep warm. Brush the eggplant lightly with olive oil and cook for 5 minutes each side or until golden.
As the eggplants cook, grill the Turkish bread under an oven grill until golden. Mix the smashed chickpeas with the yoghurt and mint. Top each slice of the toasted Turkish bread with a lamb patty, a slice of eggplant and a generous spoonful of the chickpea mixture. Sprinkle with salt and ground black pepper and top with the other Turkish bread halves. Serve immediately.