Ingredients

Method

• Olive oil, for grilling
• 4 medium brinjals, halved lengthwise
For the beef burgers, mix:
• 500 g free-range beef mince
• 1 onion, finely chopped and fried
• 1 extra-large free-range egg, beaten
• 30 g bulgur wheat (1/4 cup)
• 1 t dried oregano
• 1 t paprika
• Sea salt and freshly ground black pepper, to taste
• Butter lettuce leaves, for serving
For the cucumber and mint tabbouleh:
• 60 g bulgur wheat (1/2 cup)
• 4 - 5 small crisp cucumbers, chopped
• 4 - 5 red salad onions, chopped
• 6 - 8 radishes, chopped
• 2 t fresh mint, chopped
• 3 - 4 T olive oil
• 2 - 3 T lemon juice
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C.

Divide the burger mixture into 4 portions and shape into patties. Coat with oil and grill in a cast-iron grill pan until nicely browned. Finish in the oven for 5 minutes. Grill the brinjal halves using the same pan.

To serve, sandwich the burger patties between the brinjal halves and serve with the tabbouleh and butter lettuce leaves. If you like, sprinkle with purple cress.

To make the tabbouleh, pour boiling water over the bulgur wheat and leave to stand for 15 minutes. Drain if necessary, then mix with the remaining ingredients.

Cook’s note: Make a meal of the salad, topping it with feta.