How to make ... Moussaka burgers

Theodoro Rouvas, the head chef at Eat Greek in Abu Dhabi’s Galleria Mall, helps us master the restaurant’s signature burger, which features a Mediterranean spin

Eat Greek's Moussaka Burger Antonie Robertson / The National

The burgers

Ingredients: 200g beef mince (per burger); 120g tomato and onion chutney (store bought); 80g tomato (1 slice per burger); 80g grilled aubergine – (1 slice per burger); 20ml maple syrup; 200ml white sauce / bechamel; 350g potatoes sliced thinly; 80g Comte cheese; chopped parsley; 4 burger buns; caramelised onion

Method:

▶ Toast and spread tomato-onion chutney on the bottom part of the burger bun.

 ▶ Place the slice of grilled eggplant on top of chutney. Drizzle with maple syrup.

 ▶ Arrange the tomato slice and caramelised onion on top.

 ▶ Place the grilled beef pattie on top.

 ▶ Top with the bechamel cheese sauce (see recipe right) and potato sliced grated with cheese.

 ▶ Add the top of the burger bun, slanting it on the side when serving.

Chef Theodoro Rouvas, Head Chef at Eat Greek in the Galleria Mall prepares a Moussaka Burger. Antonie Robertson / The National

Homemade potato chips

Ingredients:

600g potatoes – peeled and cut into long strips; 2 litres of water; salt and pepper to season; 1-litre vegetable oil; paprika powder to season

Method:

▶ Put straight cut potatoes in cold water and bring to boiling point. Cook for about 2 to 3 minutes.

▶ Remove the potatoes from the water and place them in a long tray, allow them to cool.

▶ In a heavy frying pan, add the frying oil; bring it to medium temperature (1600), then start frying the potatoes until they are golden in colour.

▶ Use a strainer or slotted spoon to remove the fries and season with salt and paprika.

Bechamel sauce

Ingredients:

10g butter; 10g plain flour; 100ml milk, 80ml cream; 2g salt; 2g thyme; 1 bay leaf; 1g grated nutmeg; 1g cloves

Method:

▶ In a small pot, heat the milk, cream, thyme, bay leaves, grated nutmeg
and cloves.

▶ Bring it to the boil, and pass through a sieve.

▶ In a small saucepan, melt the butter, then add the flour and stir for one minute until a white roux forms.

▶ Add the milk mixture gradually ladle by ladle, allowing it to fully mix with
the roux.

▶ Once all the milk is added, cook the roux for a further 5 to 6 minutes, stirring so it does not stick.

▶ Taste and season if required.

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