Spicy Lamb Burgers
Lovely juicy, spicy patties. Serve between flatbread or 'buns' of choice but let the lamb be the star. Adapted from Hugh's River Cottage Everyday.
Ingredients
makes 4 patties
- 1/2 tsp each: cumin seeds, coriander seeds, fennel seeds, black peppercorns
- 1/2 cinnamon stick, broken up
- pinch cayenne pepper or chilli powder
- 2 tsp smoked paprika (or 3 tsp normal paprika)
- 3 garlic cloves, crushed
- 1 tsp sea salt
- 500g minced lamb
- olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 cup plain Greek yoghurt
- 1 garlic clove, crushed
- handful mint leaves, finely chopped
- pinch sea salt
- 1 tbsp sesame seeds
- Flatbreads or mountain bread or pita or good ole burger buns
- lettuce leaves
- cucumber slices
- red onion, finely sliced
- tomatoes, sliced
- In a dry pan over a medium heat toast the cumin, coriander, fennel seeds, black peppercorns and cinnamon until nice & fragrant for a minute or two.
- Grind to a fine powder - I used a spice grinder but you can use a pestle & mortar.
- Combine with cayenne powder, paprika, garlic & salt.
- Add the lamb and mix it through all the spices. Set aside for at least an hour. I left mine in the fridge overnight.
- For the yoghurt sauce, toast the cumin & coriander seeds in the pan you used for the burger spices. Grind to a fine powder.
- Add to yoghurt, with garlic, mint & salt.
- Toast the sesame seeds over a medium heat until golden (1-2 minutes), cool then add to yoghurt.
- When ready to cook the meat, shape the patties about 2cm thick. Lightly brush with oil and cook in a medium-high heat.
- For medium-rare burgers cook 3-4 minutes each side.
- Leave the patties to rest while you heat up the 'buns'.
- I put all the condiments on the table so everyone could make up their own burgers. Bon appetit!
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