These lamb burgers are really good. Period. Perfect for a spring BBQ with a beer in hand or at the beach or on a weeknight when you really just need something easy and delicious. Feel free to chop and change your fillings to your liking but I think this one goes beautifully with some beetroot, salad leaves and grilled eggplant.
Makes 20-24 burgers (depending on how big/small you make them)
Ingredients
Burgers
1kg lamb mince
100g panko breadcrumbs
2 eggs
1 large brown onion, diced
200g feta cheese, crumbled into chunks
100g pistachios
1/2 bunch of mint, roughly chopped
4 garlic cloves, minced
2 tabs harissa paste (you can find this in most grocery stores - it's a north African spice blend and a total game changer)
1 tabs salt
1 tabs pepper
Olive oil
Mint yoghurt
1/2 bunch mint, finely chopped
200g natural greek yoghurt
1/2 a lemon
salt and pepper
Fillings
2 eggplants, sliced into 1cm thick slices
Salad leaves
1 can of tinned beetroot (of freshly cooked if you are feeling fancy), sliced
Bread rolls (I like to use toasted turkish bread for these)
Method
Add all the burger ingredients (except the olive oil) to a large bowl and mix to combine. It helps if you use your hands (washed first of course) to really mix it all together. Shape the burgers into patties and put in the fridge for 30 mins.
While the patties are in the fridge, mix the yoghurt ingredients together in a small bowl and season to taste. Heat a grill (or fry-pan if you don't have one) over medium-high heat and add 1 tablespoon of olive oil to the pan. When hot, grill the eggplant for 3-4 mins each side or until cooked through. Put aside on a paper towel while you make the burgers.
Using the same pan, add another tablespoon of olive oil and when hot, cook the burgers for approx. 5 mins each side or until cooked to your liking.
Once the patties are cooked, assemble your burgers by layering a burger patty, salad leaves, beetroot, some grilled eggplant and some of the yoghurt dressing onto your bread rolls.
Tuck in!
Note that you can freeze any uncooked burger patties you don't use for up to 6 months.
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