If you’re planning to cook these on the barbeque, don’t forget to get it going well before you start so it’s ready when you are!
Heat half of the oil in a frying pan over a medium heat and add the mushrooms and onions.
Cook until soft, stirring regularly. Add to a heatproof bowl and allow to cool.
While the vegetables are cooling, slice the aubergine into eight rounds and place on the barbeque or under the grill, turning every few minutes until they start to char. Keep warm until you’re ready to serve.
Add the beef mince to the bowl with the mushrooms and onions and season with black pepper to taste.
Mix together well and then form into 4 balls. Flatten lightly to form a burger shape.
Brush the burgers with the remaining olive oil and cook on the barbeque, or in the reheated frying pan, for around 10 minutes (5 minutes on either side), turning regularly.
Serve the burger between two pieces of aubergine, accompanied with the mixed salad leaves and sliced tomatoes.
Healthy swaps and tips
Why not try this recipe with turkey mince for a lower fat option, or for a vegetarian take, try meat free mince.