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Lamb Burgers with Aubergine Puree and Red Pepper Mayo Submitted By: Sharon
Date/Time : December-16-2005, 18:26:00

   

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.
cup finely chopped fresh mint,
cup currants or raisins,
cup water,
1 egg.

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 shaping into patties with BurgerMate. BBQ on a lightly oiled plate, or pan-fry for about 8-10 minutes, turning once.  Serve the burgers with the Aubergine Puree and Red Pepper Mayo.

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.

Bake the aubergine on a tray in a 2000C 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 cup good quality mayonnaise and process until smooth. Season with salt and pepper.

Cook's Tips:

Making burger mixtures the night before cooking ensures a better flavour, as the spices and herbs have time to mellow together.

 
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