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Recipes MY BIG FAT GREEK BURGER!

MY BIG FAT GREEK BURGER!

Prep 45 mins
Cooking 20 mins
Serves 4

If it’s Greek, it’s on this burger. Fabulously rich lamb mince packed with our Mediterranean Roasts Rub; fried eggplant, tzatziki, hummus and feta.

Now that’s what we call a burger!

 

- WHAT YOU WILL NEED -

  • 750g lamb mince
  • 3 slightly heaped tsp MEDITERRANEAN ROAST
  • Zest of a lemon, finely grated
  • Lrg handful flat leaf parsley leaves, finely chopped
  • 1 slice white bread, blitzed in food processor to make crumbs
  • 1 lrg egg
  • 1 cup low fat plain Greek yoghurt
  • ½ tspn garlic, minced
  • ½ tsp garlic, minced
  • Handful mint leaves, finely chopped
  • Pinch of salt & pepper
  • 1 lrg eggplant
  • 2 Tbsp cake / bread flour
  • 4 burger buns
  • Tomato, sliced
  • Red onion, finely sliced
  • Feta

- METHOD -

Mix all the tzatziki ingredients together and set aside so the flavours can develop. Slice the eggplant very finely, place in a colander and sprinkle generously with salt. Allow to stand for 15 minutes to draw the water out. In the meantime, mix all the burger pattie ingredients together, shape patties into balls and squash slightly (the thicker the better!) and panfry in olive, or vegetable oil until done to your liking. Remove and keep warm. Pat dry the eggplant slices, dust with flour and shallow fry until golden. Cut the burger buns in half, paint lightly with olive oil and grill cut-side down in a hot griddle pan to crisp up. To assemble, give the burger buns a generous schmear of hummus, layer on the rest of the ingredients and top with a substantial drizzle of minted tzatziki.

This recipe makes four generous 200g burger patties.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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