Mediterranean Lamb Burgers with Rosemary

Preparation time: 20 minutes + 1 hour refrigeration
Cooking time: about 10 minutes
Serves 4

• 500g lamb mince
• 1/2 red onion, very finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons rosemary, finely chopped
• 1 loaf Turkish bread
• 150g feta cheese, sliced
• 200g chargilled eggplant
• 200g chargrilled capsicum
• 1 bunch rocket, washed and trimmed

Step 1:

Place the lamb mince, onion, garlic and
rosemary into a large bowl. Use your
hands to mix together until evenly combined.
Divide into four portions, and shape into large
patties, about 10cm across (they will shrink
while cooking). Put onto a plate, cover with
plastic wrap and refrigerate for 1 hour.

Step 2:

Heat a barbecue, chargrill or heavy-based
frying pan until hot. Cook the burgers for
about 4 minutes each side, turning once. Cut
the bread into four portions, split horizontally
and toast on both sides.

Step 3:

To assemble, place the rocket leaves on
the bottom half of the bread, and top
with eggplant, capsicum, burger and feta
cheese. Serve immediately.