Greek style lamb burgers
Served with rustic chips.
|750 g||lamb mince|
|1/3 cup||fresh parsley — chopped|
|1||onion — finely chopped|
|1/2 tsp||freshly ground black pepper|
|1 pinch||allspice — ground|
|1||garlic — cloves, halved|
|4||bread — hamburger buns|
|1/4 cup||fresh chillies — 573|
|4||potatoes — large|
|2 Tbs||fresh chillies — 573|
Mix the lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough).
Form into 4 patties.
Brush both insides of each roll with a little oil and grill on the braai, turning over once, until lightly charred.
Rub the toasted buns with the cut side of the garlic clove and season with salt.
Grill patties on the braai for about 3 – 4 minutes on each side and assemble your burgers
Preheat the oven to 200° C.
Chop the potatoes into thick 2cm batons, coat in oil and sprinkle with rosemary.
Bake in the oven for 25 minutes, turning occasionally.
Serve with a leafy salad and a yogurt tzatziki dressing.
Recipe reprinted with permission of Source Food.