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Categories:
olive oil eggplant tomatoes mint burgers ground lamb fresh breadcrumbs egg paste garlic ground cinnamon oil mayonnaise Bread mixed greens Feta cheese
Viewed: 122 - Published at: 3 years agoIngredients
- 1 tbsp olive oil
- 1 None small eggplant, finely chopped
- 2 None large tomatoes, finely chopped
- 1/2 cup fresh mint leaves, chopped
- None None Harissa Lamb Burgers
- 1 lb ground lamb
- 2/3 cup fresh breadcrumbs
- 1 None egg, lightly beaten
- 1 1/2 tbsp harissa paste
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tbsp oil
- 1/3 cup mayonnaise
- 4 None lavash or other thin flat bread
- 2 oz mixed greens
- 1.5 oz feta cheese, crumbled
Method
- To make the eggplant-tomato salsa, heat olive oil in a large frying pan over medium heat. Saute eggplant for 5-6 mins, until softened and lightly browned. Let cool. Transfer to a bowl. Mix in tomatoes and mint. Season. Set aside.
- Combine ground lamb, breadcrumbs, egg, 1 tbsp harissa, garlic and cinnamon. Season. Shape into 8 burger patties. Cover and chill until required.
- Heat oil in a large frying pan over medium heat. Working in batches, cook patties for 5-6 mins per side, or until cooked to your liking. Drain on paper towels.
- Combine mayonnaise with remaining harissa. Fold each piece of bread in half. Top each with mixed greens, a burger patty, harissa mayonnaise and salsa. Crumble feta over top to serve.
