Delicious Giant Lamb Burger
Choose lamb burgers as a great alternative to beef. This giant succulent, juicy patty is packed full of flavour and goes fantastically well with miso paste brushed aubergine slices.
Servings 6 servings *
Calories 411kcal
Cost £5.50
Equipment
- smaller size frying pan (7 inch)
- frying pan
- knife
- chopping board
- larger bowl
- collander
- greater
Ingredients
- 500 g ground lamb (1 lb) I used 20% fat (80% lean)
- 1 med aubergine I used organic
- ¼ teaspoon salt I have used pink Himalayan
- ⅓ teaspoon pepper freshly ground
- 2 sprigs thyme fresh or 1 teaspoon dried thyme
- ¼ teaspoon teaspoon rosemary powdered (optional)
- ⅓ tsp nutmeg freshly ground (optional)
- 1 tbsp olive oil
- 1.5 tbsp miso paste I have used Yutaka sweet rice miso paste
- 1 clove garlic or ¼ teaspoon garlic powder ( I always use fresh)
- 400 g bun (approx 14.1 oz)
- 50 g red cabbage ( 1.7 oz)
- 2-3 sprigs fresh thyme and basil to decorate
- 2-3 tablespoon yoghurt or tzatziki ( to serve optional)
Instructions
- Wash and slice the aubergine into approx ½ cm (0.2 in) thick slices. Sprinkle some salt over each slice on both sides and set aside into a colander. Allow them to rest for at least 20 min before cooking them. They will release an ugly looking dark brown juice. It is exactly what we need. Do not worry about the salt amount - they get rinsed.
- Meanwhile, into a larger glass bowl, mix together the ground meat with all the other ingredients (grated garlic or powder, nutmeg, rosemary, thyme, salt and pepper until well blended. Mix very well and form into a big patty (the size of the pan bottom or the size of your bun). Place on a plate, cover with clingfilm and keep refrigerated until ready to use.
- Rinse the aubergine/eggplant slices with a generous amount of cold water and then place all on a kitchen towel. Pat them dry before cooking.
- Place a non-stick pan on medium-high heat. Add the aubergine slices in and brush each slice on both sides with a little olive oil. Allow them to cook for 3 min on each side.
- Add on each aubergine slice a pea-size miso paste and with the help of a teaspoon, spread this evenly on the whole surface of the aubergine slice. Repeat this with the other side of each aubergine slice. You can cook them for a further minute and turn the heat off or, you can choose not to cook them any further. I did not as miso paste it's absolutely fine to eat as it comes once you have popped opened the lid. Any leftover miso paste, keep refrigerated.
- Cook the giant burger in a preheated pan or preferably a skillet (no need to add any oil) the meat will release its own very soon. Keep the heat on moderate and cook the patty for 4-5 min on each side. Adjust the heat as some juices might get released so up the heat a little. Do not flip the patty in between just cook to perfection on one side and then flip on the other and do the exact same thing. Cook for 4 min or 5 depending on how thick your burger is. If beef or lamb I like it medium done as you will never risk getting it too dry. Cook it to your desired doneness.
- Prepare the giant bun by cutting this right through the middle with the help of a bread knife. Add a thin bed of red onion and red cabbage on the bun some yoghurt if you like. I added more miso paste (about 1 tbsp) add the burger, top with more desired toppings, cut into however many hungry spectators and munchkins you have to feed and enjoy! Serve with some side salads ( we had red cabbage and red onion salad as well as a nice succulent tomato, mint and feta cheese salad). It was DIVINE!
Notes
Salting the aubergines is desirable because:
- prevents them from soaking up a lot of oil - they take it in like sponges ;-)
- reduces the bitterness (although these days they are bred for mildness)
- removes some of the excess moisture that's trapped in the aubergine/eggplant
- it seasons the aubergine from inside out so it will be a lot tastier and paradoxically sweeter
Nutrition
Calories: 411kcal | Carbohydrates: 30g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 589mg | Potassium: 202mg | Fiber: 5g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg