Super simple lamb burgers
With barbies being fired up all over town this Summer, we wanted to share one of our favourite ready-in-a-flash burger recipes. With some herbs and spices in the mix and taking some inspiration from the humble kofta our free range lamb burgers definitely owe their success to a Mediterranean influence.
These little numbers are gluten free and use an egg to hold their shape. We recommend taking the extra minute to chop your onions and herbs finely so they truly amalgamate and don’t crumble - you can absolutely food-process these ingredients but we prefer a little of the rustic inexactitude that comes from hand-chopping.
Pairing perfectly with a cool Tzatziki on a bun these burgers are right at home alongside salads like Tabbouleh or Horiatiki.
500g Free Range Lamb mince
1 Free Range Egg
½ Finely chopped red onion
1-2 Cloves of garlic
1 tsp ground Cumin
1 tbsp Finely chopped mint
1 tbsp Finely chopped coriander
Salt and pepper to taste*
White bread rolls (or GF equivalent)
Combine the mince and egg in a bowl, then mix in dry spices, herbs, garlic and onion. Stir thoroughly to ensure each burger will have an equal proportion of ingredients then shape into burgers using a table-spoon and your hands.
Grill on the BBQ either until still slightly pink inside, or until cooked through completely depending on your preference.
Serve on white rolls spread with tzatziki, beetroot relish and topped with cos lettuce. Add a few extra mint leaves if you like, and you’re ready to go!
*If it floats your boat, you can also add dried chili flakes to taste to give the burgers an extra kick.
Image credit: http://diamondfireplace.com/7-steps-to-bbqing-the-best-burger/