Lamb burgers with oregano, aubergine & red pepper dip

Name: Lamb burgers with oregano, aubergine & red pepper dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ½ red onion, halved sideways and thinly sliced into rings; ½ lemon, juice; 454 g pack 4 British lamb burgers; 1 tsp dried oregano; 1 pack/s 4 seeded brioche burger buns; 300 g No.1 Fire Roasted Red Pepper Sharing Dip; 280 g jar chargrilled aubergines, drained; 25 g pack flat leaf parsley, leaves only

Some flavours are synonymous with Greece, and these burgers from Katie Bishop pull together the classics for a quick and easy-to-assemble summer sandwich. Follow Katie on Instagram.

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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½ red onion, halved sideways and thinly sliced into rings
½ lemon, juice
454g pack 4 British lamb burgers
1 tsp dried oregano
1 pack/s 4 seeded brioche burger buns
300g No.1 Fire Roasted Red Pepper Sharing Dip
½ x 280g jar chargrilled aubergines, drained
½ x 25g pack flat leaf parsley, leaves only

Put the onion into a small bowl and season with salt. Add the lemon juice, then set aside for at least 5 minutes.
Preheat a griddle or frying pan until hot, then add the burgers and sprinkle over half the oregano.
Cook for 6-7 minutes, then flip and sprinkle over the remaining oregano and cook for 6-7 minutes more, until well browned all over and cooked through, the juices run clear and there is no pink meat.
Split the rolls and toast the cut sides lightly in the pan. Spread 6-8 tbsp dip over the tops and bottoms, then top with the burgers, aubergine, parsley leaves and drained onion. Top with the bun lids and serve with the remaining dip on the side – it’s delicious for dipping chips into.