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Turkish-Style Lamb Burger With Spiced Eggplant

1 Device Makes Recreating This Turkish-Style Lamb Burger With Spiced Eggplant Super Easy


Make this Turkish-Style Lamb Burger With Spiced Eggplant using Braun's MQ 7 Hand blender.

Turkish-Style Lamb Burger With Spiced Eggplant

Braun

Turkish-Style Lamb Burger With Spiced Eggplant

Ingredients

  1. 600g lamb shoulder, diced
    2 garlic cloves, crushed
    1 small onion, quartered
    1 free-range egg yolk
    25g chopped mint
    2 tablespoons paprika
    ½ tablespoon cumin seeds
    ½ tablespoon ground coriander
    ½ tablespoon harrisa
  1. SEASONING FOR SPICED EGGPLANT:
    2 large eggplants
    2 garlic cloves
    ½ tablespoon salt
    2 tablespoons lemon juice
    ½ tablespoon ground cumin
    1 tablespoon ras al hanout
    1 tablespoon cayenne pepper
    2 tablespoons natural yogurt
  1. TO SERVE:
    4 large spoonfuls of spiced aubergines
    A few mixed herbs of mint, parsley & coriander
    4 bread rolls

Directions

  1. For the hamburgers, add all burger ingredients into Braun’s MQ 40 chopper/ blender accessory with its chopping insert and attach the MQ 7 Hand blender. Quickly and easily mince all the ingredients until smooth. Squeeze the intuitive Smart Speed button more for finer results.
  2. Using clean hands, shape the mixture into 4 balls. Using the palm of your hand, flatten them slightly and shape into 4 equal sized patties. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.
  3. Lightly brush 1 side of each burger with olive oil. Place the burgers, oil-side down, onto the barbecue. Cook for 5 minutes until the meat is lightly charred. Oil the other side, then turn over using tongs and cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 minute less each side. For well done, cook for 1 minute more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
  4. Preheat the grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. When cool, peel off the skin. Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid.
  5. For the spiced aubergines, place the garlic and salt in the MQ 20 chopper accessory, attach to the MQ 7 Hand blender and just pulse one or two times. Then place the aubergine flesh, lemon juice, spices, yogurt and the garlic and salt mixture intoBraun’s 600 ml beaker. Attach the hand blender to its blending shaft and blend to a thick puree, gradually starting from low to high speed. Adjust the seasoning.
  6. Slice each bread roll in half. Place, cut-side down, onto the barbecue rack and toast for 1 minute until they are lightly charred. On the bottom half of the bread roll, place a large spoonful of spiced aubergines and place the lamb burger on top.
  7. To garnish the burgers with mixed herbs, attach the MQ 20 chopper accessory to chop the mint, parsley and coriander. It is the perfect tool for all your small chopping jobs.
  8. Top each burger with the other halves of the roll and serve.
Image Source: Braun
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