Saturday, 6 August 2011

Recipes - Moroccan Lamb Burger

I ordered this Moroccan inspired burger a few years ago and have always wanted to recreate it.  Mine was not quite as tasty as I remember the other one being, but it was still pretty good!  

Ingredients
500g lamb mince
1 egg
1 tbs ground cumin
1 small clove garlic, crushed
1 tsp preserved lemon, finely sliced, from A Taste Of The Bush
150g baby spinach
2 ripe truss tomatoes, sliced
1 small eggplant, sliced thickly
1/2 lemon, for juice
2 small spanish onions, thinly sliced
2 tsp brown sugar
1 tsp white vinegar
4 turkish rolls
sour cream & sweet chili sauce
salt and pepper to season

Step 1 - Fill kettle with water and bring to boil.  Put baby spinach in a colander and pour boiling water over spinach. Wait a few minutes for spinach to cool, pick up small handfuls and squeeze out excess water.  Set aside.  
Step 2 - Heat griller.  Sprinkle both sides of eggplant with salt, lemon juice and olive oil. Grill on each side until cooked and slightly charred, about 5 minutes each side.
Step 3 - Heat a fry pan on medium heat with a little oil. Add onions and saute until soft.  Add brown sugar and vinegar, mix well, reduce heat and cook until onions are sticky and caramelised, stirring periodically.  
Step 4 - While the eggplant and onions are cooking, place lamb mince, cumin, preserved lemon, garlic and egg in a bowl, season with salt and pepper and combine with clean hands.  Separate into four equal parts and press out into a pattie shape.  Spray a grill pan with olive oil spray and heat on high.  Cook patties for 2-3 minutes each side, turning once. 
Step 5 - Halve rolls and toast if desired. Construct burger by putting spinach on the bottom, sliced tomato, eggplant, lamb pattie, caramelised onions and topping with sour cream and sweet chili sauce.  

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