• Serves: 4-6
  • Prep Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: Easy

English summer never comes with a promise of hot (or, let’’s face it, fair) weather. In fact, rain is practically guaranteed the minute anyone dares to take the cover off the barbecue. Having a good burger recipe in your back pocket, however, is something you can always count on, rain or shine.

I love using lamb mince for burgers. The higher fat content guarantees a tender and juicy burger. Lamb is also great with strong spices and Middle Eastern flavours. Here I’ve paired it with homemade hummus and grilled aubergine.


here's what you'll need...

For the hummus:

  • 1x400g can of chickpeas
  • 2 tbsp tahini (or more, to taste)
  • Juice of 1 small lemon
  • 1-2 tbsp olive oil
  • 1 tbsp fresh coriander
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp sweet paprika

If you prefer a really smooth hummus, rub the skins off the chickpeas between your fingers. It is a little laborious but makes all the difference!


For the burgers:

Makes 4 thick burgers or 6 thinner ones.

  • 500g lamb mince
  • 2 banana shallots
  • 65g feta cheese
  • 2 slices toasting bread
  • 50ml milk
  • 1 tbsp fresh mint
  • 1 tbsp fresh coriander
  • 1 tsp salt
  • 1 tsp ground cumin
  • Olive oil to fry
  • Burger buns to serve


For the Grilled Aubergine:

  • 1/2 aubergine, sliced into thin disks
  • 2 tbsp olive oil
  • salt
  • 1/2 aubergine, sliced into thin disks
  • 2 tbsp olive oil
  • salt




Try adding a couple of sundried peppers or a few olives for hummus with a difference!

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here's how it's done...

  • 1

    For the hummus:

    Rinse and drain the chickpeas. Put all the ingredients in a food processor or blender. Blitz until smooth, adding a little water if the hummus is too thick. Taste and adjust the seasoning if necessary. Transfer the hummus to a suitable container and drizzle with a little olive oil. Seal and keep in the fridge if you’re not using straight away.

  • 2

    Sprinkle some salt on the slices of aubergine and set aside while you prepare the burgers. Blitz all the ingredients apart from the mince in a food processor until thoroughly combined. Put the mince in a large bowl, add the rest of the ingredients and thoroughly mix together with your hands.


  • 3

    Form the burgers, cover with cling film and chill for 30 minutes.


  • 4

    Brush a griddle pan with olive oil. Turn the heat on to medium-high and grill the sliced aubergine on both sides until soft. Set aside. Heat a splash of oil in a large non-stick frying pan. Place the burgers on the pan and cook over medium heat. Cook for 3-4 minutes on each side, flipping once.


  • 5

    Toast the burger buns (or heat under a grill) and spread with hummus. Add a grilled aubergine slice to each half and sandwich together with the burger, enjoy!





By Lucy Parissi on 24.06.18

Guest Contributor

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