Is there anything more suited to a summer barbeque than a burger? Well actually yes there is; the lamb and mint burger is far superior to the ordinary beef burger and is so simple to make that you’ll have no trouble dashing out a dozen should the need arise. This recipe is for four generously sized burgers but you can simply double or even triple the ingredients if you want to make enough for more people.
Burgers are a great standby for barbeques and most people love them – especially luxurious ones like these!
For these deliciously tasty burgers you should try to get hold of very good quality lamb mince and fantastic bread. There’s absolutely no excuse for creating a beautiful burger and then dumping it on a squashed bap from the 24 hour garage around the corner. You need crusty, fresh buns or Ciabattas for this recipe if you want to do the meat some justice.
- 600g minced lamb
- 1 red onion finely chopped
- 2 tbspn breadcrumbs
- 3 cloves garlic, crushed
- 4 tbspn fresh chopped mint
- Handful of fresh coriander
- 1 tspn dried cumin
- Pinch of chilli powder
- Grated zest of one lemon
- 2 tbspn olive oil
- 150ml plain yogurt
- Salt and pepper
- In a bowl combine the meat, breadcrumbs, meat, chopped onion, crushed garlic, chilli, half of the mint, cumin, coriander, lemon zest and salt and pepper.
- Work the mixture together with your hands and divide into four equal portions.
- Shape the portions into 3 cm thick rounds with your hands, doing so on a floured surface.
- Place the burgers on a tray in the fridge to chill for half an hour. This helps them to retain their shape while cooking.
- Whilst the burgers are chilling, mix the yogurt with the remaining mint leaves and season with salt and pepper and set aside.
- Get the burgers out of the fridge and brush each burger with olive oil.
- Cook on your barbecue for 5 minutes each side.
- Serve with the yogurt and mint sauce, rocket and fresh ciabatta
- This dish works very well with potato wedges and lots of green salad.
- When cooking red meat on the barbeque, take extra care to ensure that the pieces are cooked throughout. You can pierce a burger with a metal skewer before removing it from the grill and this will allow you to check that the juices are running clear. If pink or red, then the meat needs a little longer.
- If your meat does not hold together well when you are shaping the burgers, add a little flour to the mix as this will help bind everything together.