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
Recipe author
Beef + Lamb New Zealand
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High Iron
Lamb,
Dinner,
Lunch,
Ingredients
Lamb
500g Quality Mark lamb mince
3 cloves garlic cloves
finely chopped
1 celery
finely diced
1 tsp ground cumin
1 red onion
finely chopped
a small handful of fresh mint leaves
finely chopped
1/2 cup currants
1/4 cup water
1 egg
Aubergine puree
1 eggplant
1 green chilli
deseeded and finely chopped
2-3 tbsp olive oil
a small handful of parsley
chopped
1 garlic clove
finely chopped
Red Pepper Mayo
1 red capsicum
chargrilled, skin and seeds removed
1/2 cup mayonnaise
1 garlic clove
The Burgers
white bread roll
lightly toasted or sliced baguette, toasted
a small handful of baby spinach leaf
6 walnut halves
Method
To Make Patties
To Make Puree
To Make Mayo
To Assemble
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.
Nutrition Information per Serving (328g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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