Prep Time
30m
Cooking Time
15m
Serves
6
Fuel
Gas
Ingredients
Method
01.
To make the burger patties combine all the ingredients in a large bowl and mix well with your hands. Shape into 6 burger patties and refrigerate while you make the harissa.
02.
To make the harrisa, combine chillies, garlic, salt, cumin seeds in a small food processor and process until it forms a paste. If you do not have a small processor then use a pestle and mortar and grind to a paste. Stir in the vinegar and olive oil. Place in a small bowl and set aside.
03.
Slice the eggplant about 2cm thick and sprinkle with salt; stand 10 minutes.
04.
Heat your barbeque flat plate to a medium high heat.
05.
Rinse eggplant to remove the salt and pat dry with absorbent paper. Add two tablespoons of sunflower oil to the flat plate. Cook the eggplant until dark brown and tender on both sides. If the eggplant absorbs all the oil before it is cooked then add a couple more tablespoons to the flat plate. Arrange on a serving plate and cover to keep warm.
06.
Add another tablespoon of oil to the flat plate and add the onion and cumin seeds. Cook until just tender and slightly coloured. Arrange over the cooked eggplant.
07.
Dress the eggplant and onion with the yoghurt and sprinkle with ground cumin.
08.
Cook your lamb burgers over a medium high heat until medium; remove from the heat and rest.
09.
Toast the Turkish bread on the grill plate. Dress rocket with lemon juice. Assemble burgers with eggplant salad, rocket and burger. Drizzle with harissa as desired.
