for 4 pieces

Aubergines

1 dl	water
1 ½ tbsp	olive oil
2 tbsp	tomato puree
3 tbsp	balsamic vinegar
1	garlic clove, squeezed
1 tsp	ground cumin
1 tsp	sweet paprika
½ tsp	salt
1	aubergine, in 4 slices

Charcoal/gas/electric grill

4	burger buns, cut in half

Sauce

100 g	crème fraîche
1	garlic clove, squeezed
½ bunch	chives, finely chopped
1 tsp	lemon juice
½ tsp	salt

Burgers

4 leaves	iceberg lettuce leaves, torn into pieces
1	tomato, in slices
2 tbsp	Chili crunch (see note)

How it's done

Aubergines

Add the water to the grill tray along with all the other ingredients up to and including the salt, mix well. Add the aubergine slices, turn them over in the marinade. Cover the grill tray with the lid.

Charcoal/gas/electric grill

With the lid down, grill the aubergines over/on a medium heat (approx. 200 °C) for approx. 20 mins. Grill the buns alongside for approx. 1 min. on each side. Remove both from the grill, allow to cool slightly.

Sauce

In a small bowl, mix the crème fraîche with all the other ingredients up to and including the salt.

Burgers

Spread the sauce over the cut surfaces of the buns. Place the lettuce and tomato on the bottom half of the buns, add the slices of aubergine. Drizzle with the chilli crunch, cover with the top half of the buns.

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