Moroccan-spiced Lamb Burgers with Baba Ganoush
By MorrisonsBarbecuing the aubergines gives the dip a deep smoky flavour. Be sure to prick them first so they don't explode.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
14 total- 2 aubergines
- 2 tsp of moroccan spice mix
- 2 tbsp of tahini
- 1 egg
- 2 tbsp of fresh mint
- 350 g of chickpeas
- 4 gluten free bread rolls
- 60 g of dried apricots
- 2 cloves of garlic cloves
- 1 lemon
- 3 tbsp of olive oil
- 1 salad
- 2 tbsp of flat-leaf parsley
- 425 g of lamb mince
Method
6 stepsStep 1
Prick the aubergines and barbecue until really soft (for about 15 minutes). Allow to cool.
Step 2
When cool enough to handle, slice in half and scoop out the pulp into a mixing bowl.
Step 3
Add the garlic, lemon juice, tahini, olive oil and a little salt and pepper. Blitz until smooth, then add the parsley and keep the baba ganoush covered until ready to serve.
Step 4
To make the burgers, combine the lamb mince with the spice mix, chickpeas, apricots, egg and mint.
Step 5
Divide into 4 equal-sized patties. Barbecue for 8-10 minutes per side until cooked through.
Step 6
Warm the buns on the barbecue. Fill each with a burger, salad and a dollop of baba ganoush.