This summer beauty comes to us from Michael van de Elzen and his collaboration with Green Meadows Beef. Thanks Mike!
20 minutes prep, 20 minutes cook time
1 packet Green Meadows Beef and Capsicum Wholefood Burger Patties
4 soft burger buns, cut in half & toasted
2 Tbsp cooking oil
1 bag rocket
flaky salt and pepper
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 red pepper, seeds and membrane
1 Tbsp cooking oil
2 cloves garlic, peeled and sliced
4 Tbsp mayonnaise
juice of 1/2 a lemon
Make up the harissa mayo first.
Toast the coriander, fennel and cumin seeds in a dry heavy based pan until aromatic. Crush in a pestle and mortar until well ground.
Dice the red pepper and sauté along with the garlic in oil over a medium heat until tender. Place the pepper into the pestle and mortar and crush down until smooth (or blend in a food processor).
Combine the capsicum paste in a bowl along with the spice mix, mayonnaise and season with salt and lemon juice. Set aside.
Slice the eggplants into 1cm slices and brush with the oil and season with flaky salt. Place into a hot frypan or bbq and cook until well coloured. Set aside.
Pan-fry or BBQ the beef and capsicum patties as per packet instructions.
Layer up your burgers, by starting with the harissa mayo, then two slices of eggplant, a handful of rocket leaves and then the capsicum patties. Spoon a little more harissa mayo on top and finally the burger lid.