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EGGPLANT & MUSHROOM LAMB BURGERS

Ingredients

  • Prep 30 mins + chilling time
  • Cook 20 mins
  • Serves 4
  • 350g eggplant, trimmed and cut into 1cm thick slices
  • 4 brioche or seeded bread rolls, halved
  • 50g baby rocket leaves
  • 2 ripe truss tomatoes, sliced
  • 250g tub reduced fat tzatziki
  • Mushroom & lamb patties:

  • 1 tbs olive oil
  • 200g button mushrooms, finely chopped
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 400g lean lamb mince
  • ⅓ cup flat-leaf parsley leaves, finely chopped
  • 1 tsp ground cumin

Directions

  • STEP 1 - To make patties, heat 1 tbs oil in non-stick frying pan. Add mushrooms, onion and garlic. Cook, stirring occasionally, for 4-5 minutes until mushrooms are tender. Set aside to cool slightly. Place mushroom mixture, lamb mince, parsley and cumin into a large bowl. Season with salt and pepper. Mix until well combined. Shape mixture into 4 patties. Place on a tray lined with baking paper, cover and chill for 15 minutes.
  • STEP 2 - Preheat a char-grill or barbecue over high heat. Brush patties and eggplant slices with oil. Char-grill or barbecue patties for 5-6 minutes on each side and eggplant for 2-3 minutes on each side until just cooked through. Transfer to a plate. Char-grill or barbecue bread rolls.
  • STEP 3 - Place bread roll bases onto a board. Top each with a dollop of tzatziki, rocket, a pattie, sliced tomato and eggplant, finishing with another dollop of tzatziki. Add roll tops and serve.

Recipe Ingredient

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