Lamb Burger Recipe

Inspired by Sepia

Time45m

Serves4

eggplant, tahini, pine nuts, arugula

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Ingredients

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Burger Ingredients

1 1/8 lb (500 grams) Ground lamb

1 medium Eggplant

3 tablespoons Tahini

1 3/4 oz (50 grams) Pine nuts

3 1/2 oz (100 grams) Arugula

2 cloves Garlic

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

4 pieces Burger buns

Method

Cooking Instructions

Prepare the Eggplant

Slice the eggplant into rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

Cook the Eggplant

Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the eggplant slices for about 3-4 minutes on each side until golden brown and tender. Remove from heat and set aside.

Make the Lamb Patties

In a bowl, combine ground lamb, minced garlic, salt, and black pepper. Form into 4 equal patties.

Cook the Lamb Patties

In the same pan, add 1 tablespoon of olive oil and cook the lamb patties over medium-high heat for about 4-5 minutes on each side, or until cooked to your desired doneness.

Prepare the Tahini Sauce

In a small bowl, mix tahini with a little water until smooth. Adjust the thickness by adding more water if necessary.

Assemble the Burgers

On each burger bun, layer arugula, a lamb patty, a few slices of cooked eggplant, a drizzle of tahini sauce, and a sprinkle of pine nuts. Top with the other half of the bun.

Serve

Serve the lamb burgers immediately with your favorite sides.