Lamb burger

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 19
Servings 8
Time 40

Ingredients

  • 800
    g
    lamb mince
  • 60
    ml
    chutney
  • 1
    handful
    To serve: fresh coriander leaves, chopped
  • 8
    focaccia, halved and toasted
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 20
    ml
    butter
  • 7.50
    ml
    ground cumin
  • 100
    ml
    oil for frying
  • 1
    handful
    rocket or baby salad leaves
  • 40
    ml
    Worcester sauce
  • 2
    avocado pears, finely mashed and seasoned with lemon juice and freshly ground black pepper
  • 4
    ml
    salt and freshly ground black pepper, to taste
  • 0.50
    chilli
    red chilli, seeded and finely chopped
  • 10
    ml
    coriander, coarsely ground
  • 8
    cucumber ribbons
  • 40
    ml
    soy sauce
  • 1
    onion
    large onion, finely chopped
  • 4
    tomatoes, sliced
  • 1
    cloves
    garlic clove, finely chopped
 

Method

20
 
1. Melt the butter in a heavy-based saucepan and fry the chopped onion for 10 minutes over a low heat. Add the chilli, garlic, cumin and coriander and stir-fry for a further 10 minutes. Add the Worcester sauce, soy sauce and chutney and heat for two minutes. Remove from the heat and allow to cool completely.

2. Mix the cooled onion mixture thoroughly with the mince and season it with salt and black pepper. Divide the mixture into eight equal parts and shape meat patties about 1,5cm thick.

3. Fry the patties until golden brown on both sides and done to your liking.

4. To serve: Mix the chopped coriander with the mashed avocado and spread a thick layer on a foccacia half. Place the rocket and tomato slices on top and season with salt and black pepper. Place a meat patty on top and finish off with the cucumber ribbons. Serve the burgers immediately with another focaccia half resting diagonally on top of the burgers.

Makes 8 patties.

 

Read more on: shallow-fry  |  lamb
 

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