Lamb Burgers Recipe
For a burger with a difference try lamb mince - with loads of mint and chive to break down the richness. The light texture is enhanced with oven-seared cherry tomatoes and tatziki (Greek condiment consisting of yoghurt and grated cucumber). Served with triple-baked crisp potato slices this dish is simply marvellous.
Lamb Mince Burger Patty
Yields: 4 Patties
500 g Lamb Mince
3 Egg Yolks
45 ml finely chopped Mint
45 ml finely chopped Chives
Salt and freshly ground Black Pepper
30 ml salted Butter
60 g Cake Flour
1) Mix the lamb mince, yolks, mint and chives together. Season well
2) Roll into a firm ball and roll in the flour to form an outer layer of flour. Push the patty meat into a cutter to form a neat, round shape.
3) Heat a pan, add butter and sear the patties. Place into a hot oven, 200°C for 17 minutes (turn the patties over at half time), remove from the oven and re-sear in a pan and serve
Yields: 4 portions
5ml fine Salt
80 g plain Yoghurt
15 ml finely chopped Mint
2 cloves Garlic, chopped
Freshly ground Black Pepper
1) Grate the cucumber, add salt and place into a colander or sieve to remove any excess liquid. Leave overnight for best results
2) Rinse the salt off the cucumber and squeeze any excess liquid off. Add all the other ingredients and set aside for serving
Putting the Burger together
Toast the burger roll, butter well and top with crispy lettuce leaves or fresh herbs. Place lamb pattie on top of this, together with a tablespoon or so of tatziki. Finish with balsamic seared cherry tomatoes.
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