Francesco Mazzei Welsh Lamb Burger

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Sunday 7th June 2015


  • 400g minced Welsh Lamb
  • 160g pork mince
  • 2 shallots, finely chopped
  • 20g parsley, finely chopped
  • 20g mint, finely chopped
  • 1 dash olive oil
  • salt
  • pepper
  • 1 aubergine, 250g
  • 1tsp honey
  • juice half a lemon
  • olive oil
  • 480g courgette, cut into thin fries
  • 500ml whole milk
  • flour for dusting
  • salt
  • vegetable oil, for deep frying
  • 4 panino, or burger buns
  • 4 slices Caciocavallo cheese
  • 1 butter lettuce, washed
  • 2 heirloom tomatoes, sliced
  • 1/2 red onion, sliced into rings
  • 12 pancetta slices, lightly grilled


  1. Prepare the oven by heating it to 200˚C/gas mark 6
  2. Pre-heat a Josper, grill or grill pan to a very high heat. Cook the aubergine on all sides until charred and blackened, then place in the oven and cook until soft. Remove the aubergine, transfer to a bowl and cover with cling film. The aubergine need to sweat until they have cooled to room temperature
  3. Take off the skin from the aubergine and put to one side. Place the aubergine flesh in a colander over a bowl. Refrigerate overnight so that the contents drain (make sure you keep the liquid)
  4. Weigh the flesh and transfer to a blender. Add 25% of the liquid you kept overnight, a small amount of the charred aubergine skin, honey, olive oil and lemon juice. Blend all the ingredients until the consistency is smooth and creamy. Season and leave to one side
  5. In order to make the burger patties, put the mince in a large bowl and season it with salt and pepper. Mix the mince with shallots and herbs until combined

Recipe Information

Serves 4
Cooking Time

Nutrition Information

  • Calories kcal
  • Energy
  • Fat
  • Saturates
  • Salt
  • Iron
  • 5-a-day

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