Ingredients:
- 500g Lamb Mince 1 Whole Onion – finely chopped
- 3 Garlic Cloves - crushed
- 1 Heaped tsp Chilli flakes
- 1 Heaped tsp Ground Cumin seeds
- 1 Large handful chopped Parsley
- 1 Large pinch of sea salt
- 2 Large aubergines ‘1inch thick slices’
- Juice of 1/2 a Lemon
- 1 Bunch of fresh mint leaves
- 300ml Greek Yoghurt
Directions:
- Insert the grill plates and turn on the 2 in 1 Grill & Sandwich Maker or the Griddle and Grill to 'High'. Allow to pre-heat whilst you prep the ingredients.
- In a bowl, mix together the lamb mince, adding the finely chopped onion, chilli flakes, ground cumin, garlic and parsley. Be sure to bind all the ingredients together well.
- Form the lamb into extra-large golf ball sized burgers and leave in the fridge while you prepare the aubergine.
- Slice the aubergine into one inch thick slices and season to your liking with olive oil, salt & pepper.
- Place the lamb burgers and the aubergine slices onto the grill plates, close the lid and cook for two minutes.
- Remove the burgers, resting for a further two minutes while the aubergine continues to grill until golden.
- Roughly chop the fresh mint leaves and place in with the yoghurt in a small bowl. Mix until you achieve a paste consistency and squeeze the juice of half a lemon for extra zesty flavour.
- To serve, build up the burgers to your liking and dollop the minted yogurt on top or on the side for dipping.
- Garnish with shop-bought flatbread or hummus.