Lamb Burgers Recipe with Feta & Harissa Aubergine Jam

Start by making your jam. Char the aubergine over an open flame or under the grill until blackened all over. Place in a bowl and cover with cling film, and leave to sit for 10 minutes.

Meanwhile, char the chillies and tomatoes in a pan. Remove the seeds and stems from the chillies, then blend. Add to a pan along with brown sugar, soy sauce, cumin, and harissa paste. Cook on a medium heat until thickened, around 10-15 minutes.

Remove the aubergine skin and roughly chop the flesh, then add to the pan. Cook for a further few minutes, then refrigerate for a couple of hours.

For the burger patties combine lamb mince, cumin, smoked paprika, and grated garlic - be careful not to over mix.

Form four thin patties, place a piece of feta on top of one then place another patty on top, to make two feta stuffed burgers. Make sure the edges are well sealed, then season the outside of the patties with salt and pepper.

Cook on a medium high heat, covered, until golden brown on both sides.

Toss your rocket and coriander with lemon juice, olive oil, salt, and pepper. Toast your brioche buns, then load them up with your jam, sliced red onion, lamb burger, dressed rocket, and more jam. Enjoy!