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  1. Home
  2. eggplant

Open lamb burgers with eggplant & hummus

There's no need to go for the takeaway option when you're craving a burger - now you can make your very own lamb burgers with eggplant and hummus! - by Chantal Walsh
  • 27 Jan 2016
Open lamb burgers with eggplant & hummus
Cook: 19 Minutes - easy - Serves 4 - nut-free - dairy-free - pregnancy-safe
Proudly supported by
There's no need to go for the takeaway option when you're craving a burger - now you can make your very own lamb burgers with eggplant and hummus!

Ingredients

4 x 100 g lean lamb leg steaks

1 tbsp Moroccan seasoning

1 tbsp olive oil

Salt and pepper, to taste

1 red onion, cut into rings

200 g tub hummus

2 Turkish bread rolls, 
 split and toasted

8 slices eggplant, char-grilled

½ cup fresh parsley leaves

1 large tomato, thinly sliced

Cos lettuce, to serve

Cucumber salad, to serve

Method

  1. Combine lamb, seasoning 
and oil in a medium bowl. Season with salt and pepper.
  2. Cook lamb in a large frying 
pan over a medium to high 
heat for about 2 minutes on 
each side, or until cooked 
to your liking. Remove. 
Rest, covered with foil, for 
5 minutes. Slice thickly.
  3. Meanwhile, cook onion 
in same frying pan, stirring occasionally, for about 5 minutes, or until soft. Remove.
  4. Spread hummus over rolls. Top with eggplant, parsley, tomato, lamb and onion. 
Serve with cos lettuce and cucumber salad.
  • hummus
  • eggplant

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