Open-Faced Harissa Lamb Burgers

• 1 tablespoon olive oil
• 1 eggplant small, finely chopped
• 2 tomatoes large, finely chopped
• 1/2 cup fresh mint leaves chopped
• lamb burgers Harissa
• 1 pound ground lamb
• 2/3 cup fresh breadcrumbs
• 1 egg lightly beaten
• 1 1/2 tablespoons harissa paste
• 2 cloves garlic minced
• 1 teaspoon ground cinnamon
• 1 tablespoon oil
• 1/3 cup mayonnaise
• 4 lavash or other thin flat bread
• 2 ounces mixed greens
• 1 1/2 ounces feta cheese crumbled

1. To make the eggplant-tomato salsa, heat olive oil in a large frying pan over medium heat. Saute eggplant for 5-6 mins, until softened and lightly browned. Let cool. Transfer to a bowl. Mix in tomatoes and mint. Season. Set aside.
2. Combine ground lamb, breadcrumbs, egg, 1 tbsp harissa, garlic and cinnamon. Season. Shape into 8 burger patties. Cover and chill until required.
3. Heat oil in a large frying pan over medium heat. Working in batches, cook patties for 5-6 mins per side, or until cooked to your liking. Drain on paper towels.
4. Combine mayonnaise with remaining harissa. Fold each piece of bread in half. Top each with mixed greens, a burger patty, harissa mayonnaise and salsa. Crumble feta over top to serve.

olive oil, eggplant small, tomatoes, fresh mint, lamb burgers, ground lamb, fresh breadcrumbs, egg, harissa paste, garlic, ground cinnamon, oil, mayonnaise, bread, mixed greens, feta cheese

Taken from www.yummly.com/recipe/Open-Faced-Harissa-Lamb-Burgers-1403552 (may not work)