Step 1

Combine mince, onion, garlic, fennel and breadcrumbs in a large bowl. Season. Shape mixture into four 2cm-thick patties. Place on a large plate. Cover with plastic wrap. Refrigerate for 10 minutes.

Step 2

Preheat barbecue plate on medium heat. Lightly spray patties with oil. Cook for 4 to 5 minutes each side or until browned and cooked through.

Step 3

Place spinach and eggplant onto roll bases. Top with patties, onion jam and roll tops. Serve.