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  1. Back to homepage
  2. Recipes
  3. Turkish style lamb burger with spiced aubergines

Turkish style lamb burger with spiced aubergines

Ȑ
Difficulty
High
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

600 grams lamb shoulder, diced
2 cloves garlic, crushed
1 small onion, quartered
1  free-range egg, yolk
25 grams mint, chopped
2 tbsp. paprica
0.5 tbsp. cumin, seeds
0.5 tbsp. cumin
0.5 tbsp. harissa
 to taste condimento
2 large melanzane
2 cloves garlic
0,5 tbsp. salt
2  lemon juice
0.5 tbsp. ground cumin
1 tbsp. 
1 tbsp. cayenne pepper
2  
4  melanzane, spiced
 to taste mixed herbs
4  


Instructions

STEP 1/7

For the hamburgers, add all burger ingredients into Braun’s MQ 40 chopper/ blender accessory with its chopping insert and attach the MQ 7 Hand blender. Quickly and easily mince all the ingredients until smooth. Squeeze the intuitive Smart Speed button more for finer results.

STEP 2/7

Using clean hands, shape the mixture into 4 balls. Using the palm of your hand, flatten them slightly and shape into 4 equal sized patties. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.

STEP 3/7

Lightly brush 1 side of each burger with olive oil. Place the burgers, oil-side down, onto the barbecue. Cook for 5 minutes until the meat is lightly charred. Oil the other side, then turn over using tongs and cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 minute less each side. For well done, cook for 1 minute more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

STEP 4/7

For the spiced aubergines, place the garlic and salt in the MQ 20 chopper accessory, attach to the MQ 7 Hand blender and just pulse one or two times. Then place the aubergine flesh, lemon juice, spices, yogurt and the garlic and salt mixture into Braun’s 600 ml beaker. Attach the hand blender to its blending shaft and blend to a thick puree, gradually starting from low to high speed. Adjust the seasoning.

STEP 5/7

Slice each bread roll in half. Place, cut-side down, onto the barbecue rack and toast for 1 minute until they are lightly charred. On the bottom half of the bread roll, place a large spoonful of spiced aubergines and place the lamb burger on top.

STEP 6/7

To garnish the burgers with mixed herbs, attach the MQ 20 chopper accessory to chop the mint, parsley and coriander. It is the perfect tool for all your small chopping jobs.

STEP 7/7

Top each burger with the other halves of the roll and serve.


This recipe was prepared using Braun’s MQ 7 Hand blender with its MQ 20 chopper accessory (350 ml), MQ 40 chopper/ blender accessory (1,25 l) and the beaker (600 ml), like for example in our set: MQ 745 Aperitive.
This recipe can be also prepared with MQ 5045 WH Aperitive or MQ 545 Aperitive.

  1. Back to homepage
  2. Recipes
  3. Turkish style lamb burger with spiced aubergines

Turkish style lamb burger with spiced aubergines

Ȑ
Difficulty
High
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


600 grams lamb shoulder, diced
2 cloves garlic, crushed
1 small onion, quartered
1  free-range egg, yolk
25 grams mint, chopped
2 tbsp. paprica
0.5 tbsp. cumin, seeds
0.5 tbsp. cumin
0.5 tbsp. harissa
 to taste condimento
2 large melanzane
2 cloves garlic
0,5 tbsp. salt
2  lemon juice
0.5 tbsp. ground cumin
1 tbsp. 
1 tbsp. cayenne pepper
2  
4  melanzane, spiced
 to taste mixed herbs
4  

Instructions

STEP 1/7

For the hamburgers, add all burger ingredients into Braun’s MQ 40 chopper/ blender accessory with its chopping insert and attach the MQ 7 Hand blender. Quickly and easily mince all the ingredients until smooth. Squeeze the intuitive Smart Speed button more for finer results.

STEP 2/7

Using clean hands, shape the mixture into 4 balls. Using the palm of your hand, flatten them slightly and shape into 4 equal sized patties. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.

STEP 3/7

Lightly brush 1 side of each burger with olive oil. Place the burgers, oil-side down, onto the barbecue. Cook for 5 minutes until the meat is lightly charred. Oil the other side, then turn over using tongs and cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 minute less each side. For well done, cook for 1 minute more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

STEP 4/7

For the spiced aubergines, place the garlic and salt in the MQ 20 chopper accessory, attach to the MQ 7 Hand blender and just pulse one or two times. Then place the aubergine flesh, lemon juice, spices, yogurt and the garlic and salt mixture into Braun’s 600 ml beaker. Attach the hand blender to its blending shaft and blend to a thick puree, gradually starting from low to high speed. Adjust the seasoning.

STEP 5/7

Slice each bread roll in half. Place, cut-side down, onto the barbecue rack and toast for 1 minute until they are lightly charred. On the bottom half of the bread roll, place a large spoonful of spiced aubergines and place the lamb burger on top.

STEP 6/7

To garnish the burgers with mixed herbs, attach the MQ 20 chopper accessory to chop the mint, parsley and coriander. It is the perfect tool for all your small chopping jobs.

STEP 7/7

Top each burger with the other halves of the roll and serve.

Notes

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