Red wine and little nuggets of feta in the patty mix gives these patties plenty of flavour.
Lamb patties 500g (about 1 pound) lamb mince (ground lamb) ⅓ cup finely chopped shallots 1 clove garlic, peeled and crushed ½ tsp allspice 1 tsp dried oregano 1 tsp salt ½ tsp freshly ground black pepper 1 tsp coriander seeds, crushed Finely grated zest 1 lemon 2 Tbsp red wine 70g (2½ oz) feta cheese, patted dry with paper towels and crumbled Olive oil Eggplant &Y Burgers 1 large eggplant (aubergine) Olive oil Flaky sea salt 2 long (60cm / 24") pide loaves or 16 slider buns Homemade or favourite brand of spicy tomato cutney Baby rocket (arugula) leaves or cos (romaine) lettuce leaves 16 or more cherry tomatoes, halved Yoghurt dressing 1 cup Greek yoghurt 1 clove garlic, peeled and crushed 2 Tbsp shredded mint
1 To make the lamb patties: In a large bowl mix mince, shallots, garlic, allspice, oregano, salt, pepper, coriander seeds, lemon zest and red wine together. Mix in 2 tablespoons of water, then stir in feta. Shape into 8 large or 16 half-size patties. Make the patties larger than the pieces of pide or slider rolls because they will shrink during cooking. Stack patties on a plate, covering the layers with food wrap, then refrigerate. The patties can be made up to 8 hours ahead, but bring to room temperature before cooking.
2 To make the Yoghurt Dressing: Mix yoghurt, garlic and mint together, cover and refrigerate until required (the dressing can be mixed 2-3 hours before required; best when chilled).
3 Slice eggplant into thin rounds. Brush slices on both sides with olive oil, and cook on a preheated barbecue hot plate (cast-iron griddle) or in a ridged grill pan until tender and golden on both sides. Transfer eggplant slices to a plate as they are done and sprinkle with sea salt.
4 Cook patties on a preheated oiled barbecue hot plate (cast-iron griddle), an oiled grill over a gentle heat, or in an oiled non-stick frying pan (skillet) until golden brown on both sides (be careful not to overcook them). Transfer to a plate as they are done. The pide or sliders can be lightly toasted or served fresh. If using pide cut each loaf lengthways, then into 8 pieces. If using sliders cut through the middle. Spread pide or slider bases and tops with tomato chutney then stack with patties and eggplant slices, drizzle with yoghurt dressing, add a few green leaves and two halves of tomatoes then put pide or slider tops in place. Serve immediately.