Lamb Burgers with Feta & Harissa Aubergine Jam

Twisted’s Lamb Burgers recipe with Feta & Harissa Aubergine Jam is spicy, smokey, sweet, and cheesy – everything you could want in a burger!

Done in 1 hour

Serves 2

Dish by Spencer Lengsfield

Ingredients

for the jam

1aubergine

2large red chillies

250gcherry tomatoes

80gdark brown sugar

75mlcider vinegar

1lemon, juiced

1 tbspharissa paste

to tastesea salt

for the patties

250glamb mince

2 tspground cumin

1/2 tspsmoked paprika

3garlic cloves, grated

to tastesalt and pepper

25gfeta

for the burgers

Handfulrocket leaves

handfulFresh coriander

1lemon, juiced

2 tbspolive oil

1 tsp eachsalt and pepper

2brioche buns

1/2red onion, thinly sliced

to tastesalt and pepper

The perfect burger for those who want to mix it up from the traditional cheeseburger. We've got lamb patties stuffed with creamy feta, a spicy smokey aubergine jam, fresh rocket, and toasted brioche buns.

Method

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.