5 ml (1 t) paprika 5 ml (1 t) ground
3 ml (generous
½ t) ground coriander ½ medium onion,
1 thick slice white bread, soaked in 80 ml (¹⁄₃ c) milk 1 egg
500 g lamb or
2 garlic cloves,
60 ml (¼ c) toasted sesame seeds (optional) 80 ml (¹⁄₃ c) finely chopped fresh coriander salt and pepper ASSEMBLY
2 large brinjals, thickly sliced (instead of rolls) oil for brushing
250 ml (1 c) plain yoghurt mixed with ½ cucumber, grated 1 small red onion, sliced and soaked in leftover jalapeño pickling liquid
30 ml (2 T) quick fig chutney (see recipe below) fresh coriander
1 Patties Mix the spices, onion, bread, milk and egg. Mix lightly with the mince, garlic, sesame seeds (if using) and coriander. Season with salt and pepper and shape into large patties.
2 Braai over hot coals until just done and still slightly pink in the middle.
3 Assembly Brush the brinjal slices with oil and braai until lightly browned and done.
4 Put a slice of brinjal on a plate and top with a patty. Add a scoop of cucumber yoghurt, a few onion slices and a little fig chutney. Top with a brinjal slice. Garnish with fresh coriander. Repeat with the rest of the ingredients.
MAKES 4-6 BURGERS Preparation 30 min Braaiing
4 min a side (patties), 1 min a side