Spiced lamb burgers served with charcoaled aubergines and anthotyro cheese

These Greek style burgers are delicious and full of Summer flavours and taste! Of course for a special burger, one that is closer to your preferences, you can add various spices or herbs in the meat mixture but don't overdo it so not to ruin the meat's flavour

Recipe of Kostas Tsigas,

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):

For the burgers:
800gr. ground lamb (preferably from the front leg)
1 small yellow onion, grated
2 cloves of garlic, minced
2 tbsp of flat-leaf parsley, finely chopped
½ tsp of ground cumin
¼ tsp of ground cinnamon
½ tsp of ground coriander
1 tsp of salt
pepper

To assemble:
4 burgers buns
200gr. of goat's cheese (or anthotyro cheese), cut in 4 slices
2 plum aubergines, cut in slices
1 tbsp of olive oil
salt
pepper

Method:
In a large bowl put all the ingredients for the burgers and knead well with your hands. Transfer the mixture onto a clean surface and shape into a cylinder (like a meatloaf) according to the size (the diameter) of the buns you will use later.

With the help of some grease proof paper wrap the meat cylinder and then cover with cling film. Transfer into the fridge and leave for at least 1 hour to set and to allow the flavours to come together.

In the meantime, prepare your coals in the BBQ. When the fire is ready, brush the aubergines with some oil on both sides and season with salt and pepper. Put on the grill and cook until they get a nice charcoal colour, about 3 minutes on each side. Transfer on a plate lined with kitchen paper and leave aside.

Take the meat out of the fridge and cut into 4 thick slices. Place the burgers on the grill and cook on a spot where the heat is medium for 5 minutes on each side. If your prefer your burgers very well done (like most Greeks do) transfer them at the edge of the grill for 2-3 more minutes.

In the meantime, toast the buns on the grill on both sides for a few seconds.

Serve placing the burgers on the buns, top with aubergine slices and the cheese and cover with the other bun halves.