Lamb burger briks with smoked aubergine hash and green harissa mayo

Name: Lamb burger briks with smoked aubergine hash and green harissa mayo
Cuisine: Moroccan
Ingredients: 1 onion, peeled, finely chopped; 1 small green pepper, deseeded, finely chopped; 2 tbsp chopped fresh coriander; 2.5 cm piece root ginger, finely chopped; pinch of turmeric; 600 g well trimmed, coarsely minced lamb; 1 tbsp green harissa mayo; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tbsp olive oil; 8 sheets spring roll pastry; Smoked aubergine hash; 1 egg, beaten with 1 tbsp milk; 1 egg, beaten with 1 tbsp milk; vegetable oil for deep frying

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

There is something mystical about Morocco - and its food is like its people: heartwarming. The flavours are delicate, yet simple. These Moroccan style burgers are encased in a crisp pastry shell; the aubergine hash adds a warm smoky addition to the dish.

Ingredients

1 onion, peeled, finely chopped
1 small green pepper, deseeded, finely chopped
2 tbsp chopped f

Africa
Morocco
Burger

Method

Place the onion, green pepper, coriander, ginger and turmeric in a food processor and whiz to a coarse paste. Transfer to a large bowl, add the meat, harissa mayo and season to taste. Bring the mixture together lightly, do not overwork it. Chill for 1 hour.
Divide the mix into 4 evenly sized burgers then, with your thumb, press down in the centre of each burger