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Lamb Burgers with Aubergine Puree and Red Pepper Mayo

Delicious Lamb Burger Recipe with Flair

4

Serves

15 mins

Prep Time

50 mins

Cook Time

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High Iron

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Lamb,

Dinner,

Lunch,

Ingredients

Lamb

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500g Quality Mark lamb mince

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1 tbsp, minced garlic clove

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2, finely diced celery

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1 tsp ground cumin

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1, peeled and sliced red onions

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1/4 cup, finely chopped fresh mint

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1/2 cup currant

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1/4 cup water

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1 egg

Aubergine puree

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1 eggplant

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1, deseeded and finely chopped green chilli

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2-3 tbsp olive oil

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1-2 tbsp parsley

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1, minced garlic clove

Method

To Make Patties

To Make Puree

To Make Mayo

1

In a bowl, mix together all burger ingredients with a good seasoning of salt and pepper.

2

Cover and allow to stand 15 minutes before moulding large spoonfuls into meatballs.

3

BBQ on a lightly oiled plate, or pan-fry for about 8-10 minutes, turning once.

4

Serve the burgers with the Aubergine Puree and Red Pepper Mayo.

More info

Nutrition Information per Serving (328g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1435 (342)kJ

Protein

30.1g

Total Fat

16.4g

Saturated Fat

4.2g

Carbs

16.5g

Sugars

15.9g

Sodium

104mg

Iron*

3.8mg

* Percentage of recommended daily intake (Aust/NZ)

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