Recipe: Spiced Lamb Burgers, with Chargrilled Aubergine and Coriander Yoghurt

Yes indeed folks- another yoghurt recipe! This time in the form of a creamy herb yoghurt, to dollop on top of sizzling spiced lamb burgers! I love those chargrilled antipasti things you get in jars/packets- aubergines, courgettes, peppers- whatever! I figured because of the moussaka link, that chargrilled aubergines would go well with the lamb. What is also nice in this is a tsp of red onion chutney spread on the base if you fancy it.

Spiced Lamb Burgers, with Chargrilled Aubergine and Coriander Yoghurt (serves 4)

Burgers:
500g lamb mince
1 egg
30g breadcrumbs
2 tsp dried mint
1 tbsp garam masala
1 green chilli, deseeded and diced finely
2 banana shallots, diced finely
1 garlic clove, finely chopped
Generous amounts of salt and pepper

Yoghurt:

180g Greek yoghurt
4 tbsp finely chopped fresh coriander
Salt and pepper to taste

4 toasted sesame buns

4 slices of chargrilled aubergine (from deli/or antipasti jar)
Salad and fries to garnish

1. Preheat the oven to 200C. Mix together all the burger ingredients, shape into 4 large burgers, and put into the fridge for about 10 minutes to firm up. Put a griddle pan onto high heat, and fry the lamb burgers for 2 minutes on each side.
2. Transfer these burgers to an oven tray, and put in the oven for 8 minutes, to fully cook through (if cooking these on a barbeque, just transfer them to the lower heat part of the barbeque, and turn them occasionally until cooked in the middle).
3. Meanwhile, mix together the yoghurt, herbs and seasoning. Lay a slice of chargrilled aubergine on the base of the buns, top with the hot lamb burgers, and with a dollop of the herb yoghurt. Serve, with salad and fries if desired!