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Moussaka burger by Joe Wicks

Ingredients
  • reduced-fat lamb mince 450g
  • clove garlic, crushed 2
  • ground cumin 2tsp
  • ground coriander 2tsp
  • olive oil 3tbsp
  • large rounds of aubergine 6
  • slices of cucumber, to serve
  • slices of red onion, to serve
  • dorset strained yoghurt, to serve 2tbsp
  • handful of mint leaves, to serve
Method
  • Preheat your grill to maximum. Drop the lamb mince into a large bowl, then add the garlic and sprinkle in the cumin and coriander along with a good pinch of salt and pepper. Get your hands stuck in and pummel the ingredients together until well combined.

  • Divide the mixture into four large, thin patties, lay them on a baking tray and slide under the grill. Cook for about 5 minutes on each side. When cooked through, turn off the grill but leave the patties to keep warm until you’re ready to eat.

  • While the patties are cooking, heat the olive oil in a large frying pan over a medium to high heat. When hot, carefully lay in the aubergine slices and cook for 2-3 minutes on each side until the aubergine is slightly softened and browned. Remove the slices and season with a little salt and pepper.

  • To construct your giant burgers, place a slice of aubergine on a plate, top with one of the lamb patties, then stack half the cucumber and red onion slices on top, dollop on half the Greek yoghurt and scatter with half the mint leaves before adding another layer of aubergine. Repeat the stack with the second patty and remaining ingredients, finishing with an aubergine ‘lid’. I’m not going to lie – you’re going to need a big napkin for this one.

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