1 large red onion, halved
500g lamb mince
100g feta, grated
1 tblsp harissa spice blend
1 egg, lightly beaten
1⁄2 cup chopped fresh mint, plus extra leaves, to serve
4 round Turkish pide rolls, split, toasted
220g tub baba ganoush
8 small oak leaf lettuce leaves
2 tomatoes, sliced
Hot chilli sauce, to serve (see tip)
Thinly slice half the onion and set aside. Finely chop the remaining onion and combine in a large bowl with lamb, feta, harissa, egg and mint. Mix well. Divide into four equal portions. Shape portions into 12cm patties.
Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add patties. Cook for 3 to 4 minutes on each side, or until browned and cooked through.
To assemble, spread the base of rolls with baba ganoush. Top with lettuce, tomato, patties and reserved sliced onion. Sprinkle with extra mint leaves. Drizzle with sauce and replace roll tops.