Cumin Lamb and Aubergine BBQ Burger

• 4 St Pierre Seeded Brioche Burger Buns
• 1 aubergine, thinly sliced
• 1 red onion, thinly sliced
• Juice of 1 lemon
• 1 white onion, finely chopped
• A small handful of coriander, finely chopped
• 800g lamb mince
• 2 tsp ground cumin
• 2 tbsp crispy chilli oil bits
• 2 tbsp balsamic vinegar
• 5 tbsp soy sauce
• 5 garlic cloves
• 5cm knob of ginger
• 50g mayo
• 1 tsp garlic powder
• 1 head of leafy lettuce
• 100g feta
• Salt
• Olive oil

1. Place the thinly sliced aubergine into a colander and liberally salt them. Leave them to draw out the moisture for between 30 – 60 minutes
2. Place the red onion into a medium bowl and toss with salt and lemon juice, crunching them up as you go. Set aside to quickly pickle
3. Combine the lamb mince, white onion, coriander, 1 tsp ground cumin, crispy chilli oil, balsamic vinegar, 3 tbsp soy sauce in a bowl. Grate in 4 cloves of garlic and all of the ginger. Mix well and set aside
4. Rinse off the excess salt from the aubergine and toss with 2 tbsp soy sauce and 1 clove of grated garlic
5. Divide the lamb mince into 4 patties and fry them off either on a BBQ or in a hot pan for 3 minutes on either side until cooked through
6. In the same pan or on the BBQ, fry off the aubergine for 2 minutes on either side until charred and soft
7. Combine the mayo, remaining ground cumin and garlic powder in a small bowl
8. Toast your St Pierre Seeded Brioche Buns in a dry pan for 1-2 minutes until lightly toasted
9. Spread a layer of mayo mixture, then add a couple of pieces of the lettuce, the lamb burger, grilled aubergine, crumbled feta and finally the top of the Brioche Burger Bun

Bon appétit!