Lamb and Eggplant Burger
The unique ingredients in this slider come together to make a truly standout dish. The lemon garlic aioli made with Hellmann's Mayonnaise takes it to another level.
Main Course
Ingredients per serving
Prepare the Burgers
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Ground lamb 750.0 g
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RAS El Hanout (Moroccan spice blend) 8.0 g
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Roasted eggplant (peeled, excess moisture removed) 100.0 g
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Black Pepper 2.0 g
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Salt 5.0 g
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Garlic cloves, medium, minced 2.0 each
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Parsley, chopped 8.0 g
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Mint, chopped 3.0 g
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Lemon zest 2.0 g
Prepare Lemon Garlic Aioli
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Lemon (zest and juice) 1.0 each
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Garlic, minced 10.0 g
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Extra virgin olive oil 90.0 ml
Prepare Herb Salad
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Flat Parsley 15.0 g
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Mint leaves 5.0 g
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Lemon juice, fresh pressed 15.0 ml
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Dill fresh, chopped 5.0 g
Assemble the Burger
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Lamb Burger, prepared 5.0 each
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Feta cheese, crumbled 75.0 g
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Olives, Kalamata 45.0 g
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Mini Sesame or whole wheat hamburger rolls 10.0 each
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Herb Salad, prepared 100.0 g
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Lemon Garlic Aioli, prepared 115.0 g
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Red onion, sliced 75.0 g
Preparation
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Prepare the Burgers
- Blend together lamb, eggplant and remaining ingredients. Mix to combine.
- Form 10 patties of lamb, slightly more than 60 g. each.
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Prepare Lemon Garlic Aioli
- Blend together Hellmann’s Mayonnaise, lemon juice and zest, garlic and whisk in olive oil.
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Prepare Herb Salad
- Combine the herbs and lemon juice shortly before serving.
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Assemble the Burger
- Place lamb burger, red onion, herb salad, feta and Kalamata olives on bun. Drizzle with Lemon Garlic Aioli.
