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1
Heat 1 tbsp of the oil in a large frying pan, add the onions and half the garlic and cook until the onions are translucent. Add the mango, tomatoes, vinegar, chili, sugar, allspice and 1/2 tsp salt. Simmer gently, covered, for 50 mins, stirring occasionally.
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2
Remove the sauce from the heat and allow to cool slightly. Using a stick blender, roughly puree. Season to taste with salt and freshly ground black pepper. Set aside to cool.
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3
Meanwhile, brush the eggplant slices with oil. Heat a grill pan and cook the eggplant for 1-2 mins each side (you may need to this in batches). Remove and keep warm.
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4
Heat 1 tbsp of the oil in a frying pan, add the red onions and saute for 2 mins. Remove and keep warm.
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5
Heat 1 tsp of the oil in the frying pan, add the chopped shallot, remaining garlic and cook until the shallot is translucent. Place in a large bowl and add the ground meat, mustard, egg yolk and chopped herbs. Season to taste with salt and freshly ground black pepper and mix well. Shape into 4 burgers.
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6
Heat the grill pan. Brush the burgers with oil and cook for 2-3 mins on each side until cooked to your liking.
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7
Grill the cut side of the buns to lightly toast. Fill buns with the eggplant slices, burger patties, mango tomato sauce, lettuce, and a sprinkling of oregano leaves.
