Let me introduce you to a layered burger inspired by Mediterranean flavors—a perfect distraction in these challenging times.
This burger is playful to eat, layer by layer.
We’re traveling west to east: the first layer channels a moussaka vibe with lamb and eggplant, but instead of béchamel, there’s a slice of mozzarella to stay true to the burger spirit. The layer below is fully vegetarian—a simple falafel jazzed up with caramelized onions to break the heaviness, and a surprise prune center for a creamy touch.
Serves 4
For the bun:
- 350g all-purpose flour
- 70g active liquid sourdough starter
- 2 eggs
- 100ml water
- 1 tsp sugar
- Just under 1 tsp salt
- 50ml sunflower oil
For the falafel:
- 200g dried chickpeas
- About 12 dried prunes
- 1 shallot
- A few sprigs of parsley
- ½ tsp Espelette pepper
For the rest:
- 400g ground lamb
- 3 onions
- ½ tsp sesame oil
- 1 ball of mozzarella
- 1 eggplant
Alright, let’s be honest here: making this thing wasn’t exactly easy. Between the sourdough starter refusing to cooperate and falafels threatening to fall apart, I hit a few snags. But trust me, in the end : Totally worth it.
Technically, this recipe is an 8cm ring mold concerto, with a symphony of different cooking techniques. But hey, we’re all stuck at home anyway, so we’ve got the time to manage.
Start with the chickpeas since they need to soak overnight. The night before, soak your chickpeas in water. While you’re at it, give your sourdough starter a little feed to get it in peak shape.
The next morning, we kick things off with the buns. Since this is a burger (not just a sandwich), we’re going for a brioche-style dough.
Mix all the bun ingredients in a stand mixer on medium speed until the dough is smooth. because of to the sourdough and fat content, it’ll be a bit sticky—that’s okay.
Now comes the part where you just have to figure things out by yoursefl, sourdoug starters have a personnality of their own, in my case, the dough needs 4 hours of bulk fermentation, followed by a 1-hour proof in ring molds lined with parchment paper. Each mold gets about 120g of dough.
tip: You’ll likely end up with extra dough—because let’s face it, chickens don’t lay half-eggs. Shape the leftover dough into an extra bun for someone to snack on later.
Bake at 180°C for 20 minutes. Let the buns cool, then slice each into 3 horizontal layers.
Falafel Time
Cook the chickpeas for 35 minutes, starting with cold water, then drain and let them dry on a towel for about 10 minutes. Toss them in a food processor with parsley, shallot, and Espelette pepper, blending until you get a coarse but cohesive paste.
Pit the prunes and mash them into a purée.
Using a ring mold, press ⅛ of the falafel mix into the base, add ¼ of the prune purée, and top with another ⅛ of the falafel mix. Press firmly to seal the edges and encase the prune filling.
For cooking, you’ve got two options:
- Deep fry for 4 minutes at 180°C if you’re feeling bold.
- Bake on a greased sheet, brushing generously with olive oil. Bake 5 minutes per side at 180°C.
Onion Compote
Thinly slice the onions into strands (not diced for a slightly stringy texture). Sauté them on high heat with sesame oil for 3-4 minutes, stirring constantly to caramelize. Deglaze with a splash of water, then let them simmer for 10 minutes until soft and jammy.
Eggplant & Lamb
Slice the eggplant into 4 thick rounds (about 2cm each). Depending on your preference, blanch the slices for 3 minutes to tame bitterness or go straight to pan-grilling for 5 minutes on each side with a bit of oil. Blanching gives a milder flavor but softer texture.
Just before finishing the eggplant, shape the lamb into 4 patties using the ring mold and sear them for 3 minutes per side over medium-high heat. After flipping the lamb, reduce the heat under the eggplants and top each with a quarter of the mozzarella ball to melt gently.
Assembly on a Warm Plate
Start with a bun layer, then the falafel, topped with onion compote. Add another bun layer, followed by the lamb patty. For those who don’t forget (cough me), a dollop of tomato sauce fits perfectly here. Top with the eggplant-mozzarella combo, and crown it with the final bun layer.
When serving, remind everyone that the top section detaches easily for simpler eating.
