- Prick the flesh of the aubergine a few times with a knife and place it over a high flame on the hob. Cook for 10-12 minutes, turning every few minutes when charred. Once completely charred and tender, remove from the heat and leave to cool. Peel off the skin and finely chop the flesh. You should be able to squish it really.
- Place the aubergine into a fine metal sieve, above a bowl and leave it for 10 minutes so that the excess moisture drains out. This means you won’t have a runny mayonnaise later.
- Chuck the aubergine into a mixing bowl and add the mayonnaise, tahini and a good pinch of salt. Mix well and set to one side.
- To make the burgers, chuck the lamb into a mixing bowl and add the harissa and a good pinch of salt. Mix well. Divide into four and shape into burgers. Brush with the oil.
- Preheat the BBQ to high and cook the burgers for 4-5 minutes a side until charred and juicy. Slap the cheese on the last minute to melt. To cook indoors, preheat the oven to 180 fan and heat a non-stick oven proof frying pan over a high heat. Cook the burgers for 2-3 minutes on one side to colour, turn and then place the pan into the hot oven for 3-4 minutes to finish off cooking. Put the cheese on for the last minute to melt.
- To serve, slather the buns with the aubergine mayo. Add a little lettuce and top with the burgers. Grab a beer and tuck in.
1 tbsp tahini
500g lamb mince, 20% fat
3 tbsp rose harissa
1 tbsp olive oil
4 brioche burger buns
4 gouda slices
Baby gem lettuce to serve