Saturday, 4 May 2013

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
For the yoghurt sauce
  • 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
To serve
  • Flatbreads or mountain bread or pita or good ole burger buns
  • lettuce leaves
  • cucumber slices
  • red onion, finely sliced
  • tomatoes, sliced
Method
  1. 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.
  2. Grind to a fine powder - I used a spice grinder but you can use a pestle & mortar.
  3. Combine with cayenne powder, paprika, garlic & salt.
  4. Add the lamb and mix it through all the spices. Set aside for at least an hour. I left mine in the fridge overnight.
  5. For the yoghurt sauce, toast the cumin & coriander seeds in the pan you used for the burger spices. Grind to a fine powder.
  6. Add to yoghurt, with garlic, mint & salt.
  7. Toast the sesame seeds over a medium heat until golden (1-2 minutes), cool then add to yoghurt.
  8. When ready to cook the meat, shape the patties about 2cm thick. Lightly brush with oil and cook in a medium-high heat.
  9. For medium-rare burgers cook 3-4 minutes each side.
  10. Leave the patties to rest while you heat up the 'buns'.
  11. I put all the condiments on the table so everyone could make up their own burgers. Bon appetit!


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