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A Mediterranean 'burger'

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Panfry the eggplant in a layer of hot oil until golden on both sides. Remove and drain well on kitchen paper towels.
  • At the same time, in another pan, gently sauté the onion in a little hot oil until soft. Then wipe out the pan with kitchen paper towels.
  • Mix the mince with the sautéed onion, spices, relish and seasonings until well combined.
  • Form the mixture into small patties, lightly flour and then seal one side in a layer of hot oil in a pan that can go into the oven. Then turn the patties over, add a little fresh oil if needed and cook in the oven for 10-15 mins.
  • Combine the mayonnaise, garlic and mustard. Set aside.
  • To serve, put a slice of eggplant on individual plates, spread with a dollop of pesto and top with the lettuce, a patty and avocado. Repeat the process, finishing with a good dollop of the mayo and a sprinkling of herbs.

Ingredients

  • olive oil
  • 1 medium eggplant, sliced
  • 1 medium onion, finely chopped
  • 750 gm mixture of pork & veal mince
  • 1 tspn each cumin, ground coriander & cayenne
  • 2 heaped tbsp relish or chutney
  • sea salt & freshly ground pepper
  • plain flour
  • ½ cup mayonnaise
  • 1 large garlic clove, crushed
  • 1 tbsp Dijon mustard
  • pesto
  • a good handful of baby cos leaves
  • 1 avocado, sliced
  • a good handful of micro herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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