Lamb Burgers with Aubergine Puree and Red Pepper Mayo
By Beef & Lamb New Zealand - www.recipes.co.nz
Some new flavours mixed into an old favourite.
Ruby's tip: Making burger mixtures the night before cooking ensures a better flavour, as the spices and herbs have time to mellow together.
Serves 4
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Ingredients
500g lean lamb mince
1 Tbsp minced fresh garlic
1-2 stalks celery, finely diced
1 tsp ground cumin
1 red onion, peeled and sliced
1 green chilli, deseeded and sliced
¼ cup finely chopped fresh mint
½ cup currants or raisins
¼ cup water
1 egg
Aubergine Puree
1 medium-sized aubergine
1 red or green chilli, deseeded and finely chopped
2-3 Tbsp olive oil
1-2 Tbsp chopped fresh parsley
1 tsp minced garlic
Method
In a bowl, mix together all burger ingredients with a good seasoning of salt and pepper. Cover and allow to stand 15 minutes before moulding large spoonfuls into meatballs. BBQ on a lightly oiled plate, or pan-fry for about 8-10 minutes, turning once.
Aubergine Puree
Bake the aubergine on a tray in a 200°C oven for 30 minutes until tender and the skin has browned. Cut the aubergine in half, peel away the skin and firmly squeeze out the juice from the softened pulp. Puree the pulp in a food processor with the chilli, oil, parsley and garlic. Season well with salt and pepper.
Red Pepper Mayo
Place 1 red pepper, roasted and peeled, into a food processor with 1 tsp minced fresh garlic and ½ cup good quality mayonnaise and process until smooth. Season with salt and pepper.
Serve the burgers with the Aubergine Puree and Red Pepper Mayo.