Lamb, Eggplant and Butternut Burgers

Makes 6 burgers.
Here I am channeling the flavours from some of the food we ate on a trip to Istanbul.
Yoghurt Sauce
1 cup plain unsweetened yoghurt
1 large clove garlic, finely chopped
4 tablespoons thinly sliced mint leaves
juice of half a lemon
1/2 teaspoon salt
Put everything into a bowl and mix well.
Reserve.
Burgers.
12x 1 1/2cm thick slices butternut or pumpkin (about 400g)
6 x 2cm thick slices eggplant
olive oil for brushing and frying
1 tablespoon butter
1 small onion, grated
700g lamb mince
1 teaspoon ground cinnamon
1 tablespoon sweet smoked paprika
3 tablespoons chopped parsley
1 egg
1 teaspoon salt
6 hamburger buns, halved through their equators.
3 large handfuls rocket leaves
6 bamboo skewers with a couple of olives threaded onto each.
Preheat the oven to 200°C
Line a large oven tray with baking paper.
Brush the baking paper-lined tray with olive oil, place the eggplant and butternut slices side by side on the tray and brush oil over the top of each slice.
Season with salt and freshly ground black pepper.
Place in the oven for 20 minutes or until the vegetables are tender and browned.
Meanwhile melt the butter over moderate heat and add the onion.
Fry gently, without browning for 5 minutes, remove from the heat to a plate and cool.
Put the lamb into a large mixing bowl and add the onion, cinnamon, paprika, parsley, egg and salt.
Add plenty of freshly ground black pepper.
Mix well with clean hands, then wet your hands and form into 6 patties.
Place them on a plate.
Remove the vegetables from the oven.
Toast the inside of the buns.
Panfry the lamb patties for about 5 minutes on each side over moderate heat or until completely cooked.
To assemble one burger, place the bottom half on a bun on a board, place a small handful of rocket leaves on top, then top with the roasted vegetables, a lamb pattie, a big spoonful of the yoghurt sauce and the top of the bun.
Push a skewer through everything. Serve.
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