|800.00 g||lamb mince|
|1.00 onion||onion — finely chopped|
|40.00 ml||soy sauce|
|8.00||cucumber — ribbons|
|10.00 ml||coriander — ground|
|0.50 chilli||red chilli — deseeded and finely chopped|
|4.00 ml||salt and freshly ground black pepper — to taste|
|2.00||avocado — mashed|
|40.00 ml||Worcestershire sauce|
|1.00 handful||rocket — or baby salad leaves|
|100.00 ml||oil — for frying|
|7.50 ml||cumin — ground|
|5.00 ml||salt and freshly ground black pepper — to taste|
|8.00||bread — focaccia, halved and toasted|
|1.00 handful||fresh coriander — to serve|
|1.00 cloves||garlic — cloves, finely chopped|
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.