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.