The happy cook
Lamb burger with cream of aubergine, smoked/grilled red pepper, spicy yoghurt sauce
- 600 g minced lamb
- 1 cm ginger, finely chopped
- 2 spring onions
- handful parsley, finely chopped
- handful mint, finely chopped
- handful coriander, finely chopped
- 1 tbs powdered cumin
- pepper and salt
- 6 tbs aubergine caviar
- 2 red peppers
- 4 tsp yoghurt sauce with garlic
- 4 buns
Mix the minced lamb with all the herbs and spices. Make four large burgers and grill on both sides in a hot grill pan.
Cut the peppers in two, place cut-side down in an ovenproof dish and cook for 40 minutes at 220°C. Leave to cool in a sealed plastic bag and then remove the blackened skin. Cut into strips.
Slice the courgettes and grill in a hot grill pan.
Sprinkle the aubergine caviar over the four bottom halves of the rolls. Place the lamb burgers on top and spread with the pepper strips and courgette slices. Finish with the yoghurt sauce.