Moroccan-spiced lamb burgers with baba ganoush

Yield: 6 burgers

Burgers from lamb and baba ganoush

Ingredients:

for the baba ganoush

• 2 aubergines
• 2 garlic cloves, crushed
• 1 lemon, only the juice
• 2 tbsp. = 30 grams tahini
• 3 tbsp. olive oil
• 2 tbsp. flat-leaf parsley, chopped
• salt, pepper

for the burgers

• 500 grams mixed minced meat, lamb and beef
• 2 tsp. Moroccan spice mix, I used Ras el-Hanout
• 1,5 cans chickpeas, 360 grams drained weight, roughly mashed
• 60 grams dried apricots, finely chopped
• 1 egg, size M
• 2 tbsp. fresh mint, chopped
• pinch salt

to serve

• 6 burger buns, homemade
• salad leaves to garnish
• tomato

Instructions

1. Prick the aubergines and barbecue until really soft for about 15 minutes. This gives the dip a deep smoky flavour. You can also do it in the oven for 30 minutes at 200 °C. Allow to cool.
2. When cool enough to handle, slice in half and scoop out the pulp into a mixing bowl. Add the garlick, lemon juice, tahini and a little salt and pepper. Blitz until smooth, then add the parsley and keep the baba ganoush covered until ready to serve.
3. To make the burgers, combine the mixed minde with the spice mix, chickpeas, apricots, egg, and mint.
4. Divide into 6 equal-sized (about 170 grams each) patties. Barbecue for 8 – 10 minutes perside until cooked through.
5. Warm the buns on the barbecue. Fill each with a burger, salad and a dollop of baba ganoush.

total time: 1 hour
preparing time: 20 minutes
cook /baking time: 20 minutes