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Lamb burger with smokey eggplant hommos

Lamb burger with smokey eggplant hommos

Serving size: Serves 4
Cuisine type: Mediterranean, Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Lactose free
Course: Lunch, Main
Favourite flavours: Lamb

INGREDIENTS

1 large eggplant

Hommos
400g can chickpeas, rinsed and drained
1 garlic clove, chopped
2 tablespoons lemon juice
1 tablespoon tahini
2 tablespoons olive oil
salt and pepper
1 tablespoon chopped parsley
400g lamb mince
1 small onion, grated
1 garlic clove, crushed
1 tablespoon ground coriander
2 tablespoons chopped mint
2/3 cup fresh breadcrumbs
1/3 cup milk or water
1 tablespoon oil
4 large bread rolls
rocket leaves
METHOD

Preheat oven 220°C and pierce the eggplant several times with a metal skewer and place onto a baking tray. Roast, turning every 5 minutes for 15 minutes or until eggplant has softened and collapsed. Remove and cool before peeling and coarsely chopping the flesh.

In the meantime, place hommos ingredients into the bowl of a food processor and process until smooth. Season with salt and pepper and spoon into a serving bowl. Stir through chopped eggplant and parsley, until just mixed through.

Combine meat, onion, garlic, coriander and mint together. Using your hands, knead breadcrumbs and milk into mince mixture until thoroughly incorporated and season with salt and pepper.

Divide mixture into 4 large patties, brush with oil and cook on a heat char-grill pan or barbecue plate for 3-4 minutes each side or until cooked to your liking. Remove and set aside in a warm place.

Cut bread rolls in half and grill on hot plate until crisp.

To serve, fill each roll with some rocket leaves, topped with a patty and a large dollop of hommos.

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Tip: Try "lamb & potato" or "Low GI"
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