Lebanese burgers with tahini sauce

45 MINUTES | SERVES 4 | EASY | V LC

bulgar wheat 50g extra-virgin olive oil 3 tbsp aubergine 1 (250g), cut into 1cm dice echalion (banana) shallot 1, finely chopped ground allspice Ω tsp ground cumin 1 tsp ground cinnamon Ω tsp black beans 400g tin, drained and rinsed lemon juice 1 tbsp coriander finely chopped to make 3 tbsp sesame seeds 50g

SAUCE light tahini 2 tbsp

0%-fat greek yogurt 2 tbsp lemon juice 1 tbsp

TO SERVE flat-leaf parsley, coriander and mint leaves a small handful cherry tomatoes 150g, thinly sliced lettuce leaves 8

• Cook the bulgar wheat in a small pan of boiling salted water for 5 minutes then drain in a sieve. Heat 1 tbsp of the olive oil in a large frying pan over a high heat and fry the aubergine, stirring frequently, for 6-8 minutes or until golden and softened. Add the shallot, spices and another tsp of oil 2 minutes before the end. Put in a food processor with the beans, lemon juice and seasoning, and whizz to a coarse purée. Transfer to a bowl and stir in the bulgar and coriander. Cool.

• Use an 8cm-wide, 3cm-deep, smoothsided cookie cutter to shape four burgers.

• Scatter the sesame seeds over a small plate and coat the burgers on each side.

• Whisk the tahini, yogurt, lemon juice and seasoning in a bowl, adding enough water to achieve a mayonnaise-like consistency.

• Combine the herbs in another bowl and season the tomatoes in a third.

• Heat a tbsp of oil in a large, non-stick frying pan over a medium heat and fry the burgers for 3-4 minutes on each side until golden, adding another tsp of oil when turning.

• Put each burger on a lettuce leaf, scatter over the tomatoes, dollop with the sauce and scatter with a few herbs before topping with another lettuce leaf, if you like.

PER SERVING 354 KCALS | FAT 23.2G SATURATES 3.5G | CARBS 16.3G | SUGARS 4.1G FIBRE 11.5G | PROTEIN 14.3G | SALT 0.4G