Lamb Burgers with Aubergine Puree and Red Pepper Mayo

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Prep: 15 mins

Cook: 50 mins

Serves 4

Excellent source of iron

Low Sodium

Ingredients

500g lean Quality Mark lamb mince
1 tablespoon minced fresh garlic
1-2 stalks celery, finely diced
1 teaspoon 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 tablespoons olive oil
1-2 tablespoons chopped fresh parsley
1 teaspoon 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.

Suitable Cuts
Nutrition
Tips & Tricks

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 328g

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

Making burger mixtures the night before cooking ensures a better flavour, as the spices and herbs have time to mellow together.
Flatten burgers well as they shrink a little when cooked and become smaller but rounder and higher.