Open-Faced Harissa Lamb Burgers - cooking recipe

Ingredients

1 tbsp olive oil
1 None small eggplant, finely chopped
2 None large tomatoes, finely chopped
1/2 cup fresh mint leaves, chopped
None None Harissa Lamb Burgers
1 lb ground lamb
2/3 cup fresh breadcrumbs
1 None egg, lightly beaten
1 1/2 tbsp harissa paste
2 cloves garlic, minced
1 tsp ground cinnamon
1 tbsp oil
1/3 cup mayonnaise
4 None lavash or other thin flat bread
2 oz mixed greens
1.5 oz feta cheese, crumbled

Preparation

To make the eggplant-tomato salsa, heat olive oil in a large frying pan over medium heat. Saute eggplant for 5-6 mins, until softened and lightly browned. Let cool. Transfer to a bowl. Mix in tomatoes and mint. Season. Set aside.
Combine ground lamb, breadcrumbs, egg, 1 tbsp harissa, garlic and cinnamon. Season. Shape into 8 burger patties. Cover and chill until required.
Heat oil in a large frying pan over medium heat. Working in batches, cook patties for 5-6 mins per side, or until cooked to your liking. Drain on paper towels.
Combine mayonnaise with remaining harissa. Fold each piece of bread in half. Top each with mixed greens, a burger patty, harissa mayonnaise and salsa. Crumble feta over top to serve.