Yumi’s Mediterranean Eggplant and Lamb Burgers

Endless Possibilities with Yumi’s Baked Mediterranean Eggplant

Makes 6

Makes 6
Ingredients
500g lamb mince
¼ cup dried breadcrumbs
1 tub Yumi’s Baked Mediterranean Eggplant dip
3 cloves garlic, finely chopped
½ small, brown onion, finely chopped
Salt and pepper
Olive oil, to fry
TO SERVE
6 brioche buns
Cos lettuce
Sliced vine tomato
Pickles
Yumi’s Baked Mediterranean Eggplant dip
Tomato sauce
¼ cup dried breadcrumbs
1 tub Yumi’s Baked Mediterranean Eggplant dip
3 cloves garlic, finely chopped
½ small, brown onion, finely chopped
Salt and pepper
Olive oil, to fry
TO SERVE
6 brioche buns
Cos lettuce
Sliced vine tomato
Pickles
Yumi’s Baked Mediterranean Eggplant dip
Tomato sauce
Method
- To make eggplant lamb patties combine all ingredients into a large bowl. Season generously then, using clean hands, massage the mixture until it is sticky and very well combined. Divide mixture into 6 equal balls (about 150g each) then press into a hamburger patty shape.
- Heat olive in a large frypan. Cook patties on low-medium heat for 5 mins each side or until cooked to your liking. Allow to rest for 5 mins before building your burgers.
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