Aubergine and Goat's Cheese Burger Stacks with Honey and Thyme
These burgers are ridiculously moreish – I like to serve them in buns with mayonnaise and pickles. Make life easier for yourself by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue before serving.
|2||large, evenly sized aubergines|
|2 x 100g||rind-on goat’s cheese wheels|
|A handful of||fresh lemon thyme sprigs|
|olive oil, for brushing|
|sea salt flakes|
|freshly ground black pepper|
|crusty bread rolls, to serve|
Cut the aubergines into 1cm slices, and the goat’s cheese into very thin rounds. Sandwich each piece of goat’s cheese between two similarly sized slices of aubergine, along with a sprig of thyme. Brush both sides of the aubergine with oil and add a tiny pinch of sea salt flakes.
Once your barbecue is ready, place the aubergine stacks on the grill and cook for 10–15 minutes per side, until the aubergine is cooked through and the cheese has melted. You can flip them every 5–6 minutes or so and give them a brush with olive oil.
Transfer to a serving platter, drizzle with honey, scatter over the remaining thyme, and serve with crusty rolls on the side.