Lamb Burgers with Aubergine Puree and Red Pepper Mayo![]() ![]() ![]() ![]() ![]() |
Ingredients
Aubergine Puree
|
Method |
Energy kJ (kcal) | 1435 (342) |
Protein (g) | 30.1 |
Fat (g) | 16.4 |
Saturated (g)
|
4.2 |
Carbohydrate (g) | 16.5 |
Sugars (g)
|
15.9 |
Sodium (mg) | 104 |
Iron (mg) | 3.8 |
Zinc (mg) | 5.8 |
Vitamin B12 (ug) | 2.0 |
Vitamin D (ug) | N/A |
Selenium (ug) | 4.8 |
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.