Burger with Eggplant Kasundi Aioli
This homemade burger will truely knock your socks off, top with our mustardy and creamy Eggplant Kasundi Aioli. Be ready to say goodbye to all those drive thru burgers.
Prep time: 30 min | Cook time: 25 min | Serve 8
V (replace lamb with mushroom)
- Lamb Patties (Vegetarian use 8 portobello mushrooms)
- 1 onion, chopped
- 600g lamb mince
- 2 garlic cloves, chopped
- 1 egg
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp salt and pepper
- 1 Tbsp oil, for cooking
- Eggplant Kasundi Aioli
- 3 Tbsp Relish The Thought Eggplant Kasundi
- 4-5 Tbsp aioli
To prepare the patties
In a large bowl place the mince, onion, garlic, egg, cumin, paprika, salt and pepper. Combine well. Shape into patties and refrigerate until ready to cook. Heat the oil on a barbecue or in a frying pan to a medium heat and cook the patties for 3 or 4 minutes on each side or until cooked through.
To prepare the mushroom
Heat the oil on a barbecue or in a frying pan to a medium heat and cook the mushroom with 1-2 tsp of water for 5-10 minutes on each side or until cooked.
To prepare the Eggplant Kasundi Aioli
Mix all ingredients in a bowl and set aside.
To assemble the burger
Toast your favourite burger buns, layer the patties/mushroom with your choice of green. Then top with a spoonful of the Eggplant Kasundi Aioli.