Oriental lamb burger

Serves : 4 
Preparation time : 20 minutes
Cooking time : 12 minutes

Ingredients

• 600 g minced lamb
• 4 hamburger buns
• 4 tsp. harissa
• 4 tbsp. onion chutney
• 2 sprigs mint, leaves removed
• 1 aubergine, cut into very thin slices
• 1 sweet pepper, cut into thin slices
• 2 tbsp. olive oil
• 2 tbsp. pine nuts

Preparation

1. In a bowl, mix the harissa with the chutney.

2. Blend 1 sprig of mint leaves and add to the meat with half the harissa chutney.

3. Shape the meat into pucks the same size as the buns and cook them on the plancha over a high heat for 5 minutes on each side, until the meat is cooked through.

4. Brush the aubergine slices with olive oil and cook them on the plancha with the pepper slices for 1 minute on each side. Cut the bread in half and place cut-side down on the griddle until lightly browned.

5. Spread the remaining harissa chutney mixture over the burger bun halves [flat side]. Then add the aubergine slices, meat, pepper, pine nuts and mint leaves and cover with the remaining half-loaves (domed side).

Tip

If you don't like the strength of chilli, forget the harissa!

Recipe taken from the book I Love Plancha - Solar Éditions