Blutenburger - Lammburger with eggplant, orange onions, mango ketchup & oregano

Name: Blutenburger - Lammburger with eggplant, orange onions, mango ketchup & oregano
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 1 (approx. 400 g) ripe mango; 1 chili pepper; 2 TABLESPOONS + 2 tsp oil; 2 can(s) (425 ml each) chunky tomatoes; 100 ml Aceto Balsamico Bianco; 60 g demerara sugar; 7-10 Tbsp Salt; 4 Allspice seeds; 2 Cloves; 7-10 Tbsp Pepper; 1/2 TEASPOON ground cinnamon; 2 red onions; 1 (approx. 400 g) Aubergine; 7-10 Tbsp grated peel of 1 organic orange; 4 Wholemeal roll; 3 Stem(s) flat leaf parsley; 3 Stem(s) Coriander; 2 stem(s) Oregano; 1 Shallot; 200 g Minced beef; 200 g minced lamb; 1 TABLESPOON grainy mustard; 1 Egg yolk (size M)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
1 (approx. 400 g) ripe mango
1 chili pepper
2 TABLESPOONS + 2 tsp oil
2 can(s) (425 ml each) chunky tomatoes
100 ml Aceto Balsamico Bianco
60 g demerara sugar
7-10 Tbsp Salt
4 Allspice seeds
2 Cloves
7-10 Tbsp Pepper
1/2 TEASPOON ground cinnamon
2 red onions
1 (approx. 400 g) Aubergine
7-10 Tbsp grated peel of 1 organic orange
4 Wholemeal roll
3 Stem(s) flat leaf parsley
3 Stem(s) Coriander
2 stem(s) Oregano
1 Shallot
200 g Minced beef
200 g minced lamb
1 TABLESPOON grainy mustard
1 Egg yolk (size M)

Directions

1
Onions peel, finely dice. Peel and finely chop 1 clove of garlic. Cut the mango from the stone. Peel and chop the flesh. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Heat 1 tablespoon of oil in a pot. Sauté onions and garlic until translucent. Add mango, tomatoes, vinegar, chilli, sugar and 1/2 tsp. salt. Fill allspice and cloves into a tea egg. Add to the sauce and simmer over low heat for about 50 minutes, stirring occasionally. Remove the tea infuser from the sauce. Coarsely puree the sauce with the chopping stick. Season to taste with salt, pepper and cinnamon. Let it cool down
2
In the meantime peel red onions and cut them into 8 slices. Wash the aubergine, grate dry and remove the stalk. Cut the aubergine into 8 slices about 1 cm thick. Brush the grill pan with 1 tsp. oil. Fry the aubergine slices in it in 2 portions on both sides for about 1 minute. Remove from the pan. Season with salt and pepper. Heat 1 tbsp. oil in a frying pan. Sauté the onions for about 2 minutes while turning them over. Finally add the orangecshale. Remove from the pan and let it cool down
3
Cut the buns in half horizontally. Roast each 2 halves in the hot pan for approx. 1 minute with the cut surface facing down. Wash the herbs and shake dry. Finely chop parsley and coriander. Strip the oregano leaves from the stalks. Peel and finely dice the shallot. Peel and finely chop 1 clove of garlic. Heat 1 tsp. oil in a frying pan. Sauté shallot and garlic in it until transparent. Remove from the pan and mix with minced meat, mustard, egg yolk and chopped herbs. Season to taste with salt and pepper. Divide the minced meat into 4 equal pieces and form into round burger patties. Fry them in the hot grill pan for about 2 minutes on each side
4
Cover the underside of a bread roll with two slices of aubergine, 1/4 of the onions, a burger patty, approx. 2 tbsp. ketchup and some oregano. Place the top of the roll on top. Cover the rest of the rolls with the same ingredients