Ingredients
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)
Method
-
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.
