Mediterranean Lamb Burgers

Mediterranean Lamb Burgers

I compensate for my lack of a Victoria’s Secret-worthy bod by seducing men with my charm, wit and culinary efforts. My usual go-to involves spaghetti and meatballs made from scratch, as carbs and meat tend to go down a treat in most males. This time I felt the pasta fest that I usually do wouldn’t cut the mustard and opted to make burgers instead.

A Tinder date once gave me this epic burger cookbook (Burger Gourmet in case you were wondering).

I thought it was a fantastic gift, even though it could be misinterpreted as a subtle “bitch, make me a sandwich” hint. From this book I became inspired to combine together dried fruit and nuts with lamb mince to create a Mediterranean-inspired delight.

McYachty (he likes boats and it rhymes with hottie...) very much appreciated this feast. I think I may even get a call-back audition...

FYI aubergines are in season right now, so enjoy them while the price is right.


Serves 4

  • 500g lamb mince
  • 3 cloves garlic, minced
  • ¼ cup prunes, finely chopped
  • ¼ cup raisins, chopped
  • ¼ cup raw almonds, chopped
  • 4 burger buns
  • 4 slices (1cm thick) of whole aubergine (aka eggplant)
  • 100g feta
  • 3 tablespoons hummus, plus extra to spread on the buns
  • 1 large carrot, peeled into flat ribbons
  • handful of fresh mint leaves
  • fresh rocket
  • 2 large red onions
  • 2 teaspoons brown sugar
  • 2 tablespoons balsamic vinegar
  • cooking oil
  • salt and pepper


  1. 500g lamb mince
  2. Mix together the lamb mince, prunes, raisins, almonds, garlic and a sprinkling of salt. Shape into four equal patties just larger than the buns and put to one side.
  3. Mash together the feta and three tablespoons of hummus into a paste.
  4. Slice up your red onions and sauté them on a medium heat with a splash of oil. Once translucent add in the brown sugar, balsamic and a pinch of salt. Continue to cook on a low to medium heat until darkened and caramelised (about ten minutes). Place to one side.
  5. Lightly brush both sides of each aubergine slice with oil and a sprinkling of salt. Bump the temperature of the frying pan to a medium high and cook both sides of the aubergine slices until they have browned and the texture has gone from firm to soft, with the edges caramelising slightly. Splash some more balsamic vinegar over the top while they are cooking for extra flavour. Place these to one side once done.
  6. Cook the patties on a medium heat until browned on both sides and cooked through the middle. It is ok if they are a little pink, provided the mince is super fresh. Once cooked, return the aubergine and onion to the pan to warm through. Halve and toast your buns slightly either side under the grill or in another pan.
  7. Spread the feta and hummus mixture over the base of each bun, followed by a small pile of the red onions. Place an aubergine slice on next and then a pattie over the top. Stack up the carrot ribbons, mint leaves and a small handful of rocket. Spread more hummus on the inside of the crown of the bun and place on top. If you are worried about the structural integrity of the burger try securing it with a trimmed kebab stick.
This article first appeared in Issue 5, 2015.
Posted 5:43pm Sunday 22nd March 2015 by Sophie Edmonds.