Lamb Burger With Halloumi & Aubergine Rounds

Bunless lamb burger with halloumi and aubergine rounds

You can find more delicious low-carb bunless burger recipes in Volume 23 of LOSE IT!

Serves 4

Ingredients

For the patties:
600g lamb mince
1 tbsp dried oregano
1 tbsp dried rosemary
2 garlic cloves
Himalayan salt and black pepper
2 tbsp coconut oil
For the topping:
2 tbsp coconut oil
1 large or 2 medium brinjals, cut into 8 rounds
150g halloumi cheese, sliced
4 small butter lettuce leaves
2 red peppers, roasted and peeled
1 cup tzatziki
1/2 red onion, pickled in vinegar and water
fresh oregano, to garnish
sweet potato wedges, to serve

Method

  1. For the patties: Place the lamb mince, dried herbs and garlic in a bowl. Season well and stir to combine. Form the mixture into 4 patties and set them aside.
  2. For the topping: Melt the coconut oil. Brush the brinjal slices with the oil and season them well. Heat a griddle pan. Cook the brinjal slices on both sides until they have softened and are cooked through. Set them aside.
  3. Heat a frying pan, add the coconut oil and cook the patties on both sides until they are golden and cooked through. Top each patty with a slice of halloumi and cover the pan for 30 seconds or until the halloumi has softened and melted slightly.
  4. To assemble: Place 4 aubergine rounds on a board, add lettuce, sliced red pepper, a patty, a spoonful of tzatziki and some pickled red onions. Finish with an aubergine round.
  5. To serve: Garnish the burgers with fresh oregano and serve them with wedges.

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