Italian Lamb Bunnuce Burger with Parmesan Kumara Bites

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice kumara 1.5cm and toss on prepared tray with a drizzle of oil and season well. Bake for about 18 minutes, until golden. When 10 minutes cook-time remains, grate over Parmesan and return to oven.
2. Finely dice first measure of onion and mince garlic, then combine all Italian lamb ingredients in a large bowl. Mix well to combine and use clean hands to form patties, about 1cm-thick. Heat a drizzle of oil in a large fry-pan on high heat.
3. Cook lamb for 2-3 minutes each side, until cooked. Set aside, covered to keep warm. Wipe pan with a paper towel and reserve.
4. While lamb cooks, slice eggplant in half lengthways, then slice 0.5cm and thinly slice second measure of onion. Return pan to medium-high heat with a drizzle of oil. Cook onion and eggplant for about 4 minutes, stirring often, until tender. Season to taste.
5. Thinly slice tomatoes and separate lettuce leaves. Roughly chop parsley, and add to a small bowl with mayo, lemon zest and juice and hot water.
6. To serve, divide Parmesan kumara bites between plates. Place Italian lamb patties and remaining vegetables between lettuce leaves to form a bunnace burger. Drizzle with lemon parsley mayo.