Beef and Aubergine Burgers

Preparation

• 1

  For the buns: Combine the yeast and water in a medium bowl. Add the flour, pancake mix and salt, stir to get a rough dough. Tip the contents of the bowl out onto a clean work surface and knead for 5 minutes to bring the dough together, dusting with a little extra flour if needed to prevent sticking.

• 2

  Return the dough to the bowl, drizzle on a little bit of oil and turn to coat. Cover the bowl with a clean, damp tea towel and leave somewhere warm for 30 minutes.

• 3

  After this time, punch the dough down and divide into 4 balls. Place onto a lined tray and leave somewhere warm for another 30 minutes. Meanwhile preheat the oven to 160C / 320F fan or 180C / 350F non-fan. Uncover the dough and bake the buns for 15-20 minutes until golden on top.

• 4

  For the burgers: Heat the oil in a large, non-stick frying pan over a medium-low heat. Add the aubergine chunks and stir. Season with a pinch of salt and cover with a lid then cook for 10-15 minutes until very soft. Tip the cooked aubergine into a large bowl and mash with a fork then allow to cool. Mix in the ground beef, protein powder, breadcrumbs and worcestershire sauce. Use your hands to mix everything together until just combined.

• 5

  Divide the mixture into 4 and pat down to form burger shapes. Fry in a non-stick pan over a high heat until golden underneath. Flip and let cook on the other side until golden.

• 6

  For the chutney: Combine the shallot, tomato, honey and vinegar in a small pot. Cook over a low heat, stirring occasionally, until reduced by around half.

• 7

  To serve: Mix the mayonnaise and sriracha together in a small bowl. Cut the buns in half and fill with the shredded lettuce, a burger, some sriracha mayo and tomato chutney.

• 1

  Enjoy!