Lamb burgers with aubergine puree and red pepper mayo

Lamb burgers with aubergine puree and red pepper mayo

Lamb burgers are a delicious change of speed from beef burgers. With the delightful Mediterranean flavours of the aubergine puree and spiced burger pattie you’ll be set to impress at the next barbecue.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 500 g lean lamb mince
  • 1 tbsp minced fresh garlic
  • 1 stalks celery, finely diced
  • 1 tsp 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
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • 1 tsp minced garlic


In a bowl, mix together all burger ingredients with a good seasoning of salt and pepper. You can add 2 tbsp of water to the burger recipe to make burgers just a little lighter and moist.
Take about three-quarters of a cup of the mince mixture and form each into a ball, then flatten the ball top and bottom. Don’t squash the patty into a flattened disc. About 2-3cm is the best thickness for a burger; any thicker and they may not cook through.
Brush or spray the burgers lightly with oil. Refrigerate for 10-15 minutes to firm.
Preheat the barbecue (or pan) to moderately high. The burgers should sizzle when you add them to the barbecue. Lower the heat to moderate once the burgers are added. If the burgers are cooking too fast, reduce the heat further. Four burgers will take 6-10 minutes to cook on each side.
To make the 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.

Essential Tips

  • • Burgers should always be thoroughly cooked; they should not be served undercooked, rare or pink. The internal temperature should be 75ºC. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
  • • 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.
  • • When mixing by hand use your fingers rather than the palm of your hand to thoroughly combine the flavourings and achieve a good consistency. Don’t overwork the mince mixture – it should cling together but not be pasty. Over-kneading will make the mixture too compact, and the burgers will be tough.
  • • When shaping burgers, dipping your hands in warm water will make it easier. Handle the mixture gently, use a light touch and don’t make them too compacted. Rather than a dense burger, which is difficult to cook well, aim for a loosely formed patty that holds together but is not too compressed.


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Lamb burgers with aubergine puree and red pepper mayo

Lamb burgers with aubergine puree and red pepper mayo
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