Spiced Lamb Burgers, with Chargrilled Aubergine and Coriander Yoghurt (serves 4)
500g lamb mince
2 tsp dried mint
1 tbsp garam masala
1 green chilli, deseeded and diced finely
2 banana shallots, diced finely
1 garlic clove, finely chopped
Generous amounts of salt and pepper
Yoghurt:180g Greek yoghurt
4 tbsp finely chopped fresh coriander
Salt and pepper to taste
4 toasted sesame buns4 slices of chargrilled aubergine (from deli/or antipasti jar)
Salad and fries to garnish
1. Preheat the oven to 200C. Mix together all the burger ingredients, shape into 4 large burgers, and put into the fridge for about 10 minutes to firm up. Put a griddle pan onto high heat, and fry the lamb burgers for 2 minutes on each side.
2. Transfer these burgers to an oven tray, and put in the oven for 8 minutes, to fully cook through (if cooking these on a barbeque, just transfer them to the lower heat part of the barbeque, and turn them occasionally until cooked in the middle).
3. Meanwhile, mix together the yoghurt, herbs and seasoning. Lay a slice of chargrilled aubergine on the base of the buns, top with the hot lamb burgers, and with a dollop of the herb yoghurt. Serve, with salad and fries if desired!