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This lamb burger tastes delicious and when crammed into a cool flatbread it really mixes up the burger. We've lobbed in a secret ingredient that will really excite your tastebuds... mint sauce, a condiment often left hanging around in the fridge after a roast.
preheat the oven to 200°C.
strip the rosemary leaves from their stalks and finely chop.
peel and grate the garlic.
tip the lamb mince, the mint sauce, garlic, rosemary and plenty of salt and pepper into a bowl and mush together with a clean hand.
divide and shape the mince into 4 massive burgers, not making them too thick.
fry them in a dry non-stick pan for a minute on each side to get a golden edge.
transfer the burgers to a roasting tin.
slice the aubergine into rounds about 2cm thick, rub with olive oil and season.
lay the aubergine next to the burgers and bake all for 15 minutes.
spread some of the yoghurt all over one side of the flat breads.
scatter on the lettuce and tomato, lay a cooked aubergine round on top, then finish with a burger.
fold over the flat bread and hold in place with a wooden skewer before serving immediately.