Harissa lamb open burger

1. In a bowl combine mince, breadcrumbs, egg, harissa, garlic and cinnamon. Mix well and season to taste. Shape into 8 even-sized flattened patties. Arrange on tray, cover and chill until required.
   
   
2. SALSA: Heat oil in a large frying pan on medium. Saute eggplant for 5-6 minutes, until softened and lightly browned. Allow to cool. Transfer to a bowl, stir in tomato and mint. Season to taste.
   
   
3. Heat oil in a large frying pan on medium. Fry patties in two batches 5-6 minutes each side, until cooked through. Drain on paper towel.
   
   
4. In a small bowl, combine mayonnaise with extra harissa. Fold each piece of bread in half. Top each with mixed leaves, a patty, mayonnaise and salsa. Crumble feta over to serve.

• Alternatively, place filling on half the bread and fold bread over to enclose filling.
  
• Spread Lebanese bread with hummus dip, if liked.