This is a simple burger so use good lamb as everything depends on the flavour of the meat. It has a middle-eastern flavour and if you have ever visited the Arab quarter in Jerusalem this is the kind of mini burger you will find there. It can also be cooked on the frying pan or in the oven.
1kg lamb, minced
1/4 bunch of mint leaves
2 garlic cloves or 1 finely chopped shallot
1 and 1/2 teaspoons of salt
1. Put all the ingredients in the food processor and whizz until the mint and garlic are finely ground. If you haven’t got a food processor, just chop the mint and garlic finely, put it with the meat in a large bowl, add the pepper and salt and mix well with clean hands. Shape with damp hands into 4-6 burgers or lots of mini-burgers if you wish.
2. Put the burgers on a plate covered with cling film in the fridge for as long as you can, preferably overnight to firm up.
3. Take the burgers out of the fridge half an hour before you are going to cook them and let the meat come to room temperature. Cook on the barbecue for about 5-7 minutes per side depending on how well-done you want the inside to be if they are large, and about 3 minutes each side for mini-burgers.
4. Serve with yogurt and hummus and a lemon quarter for a true middle-eastern experience.
– Always be careful with any type of minced meat – make sure you use good quality meat and cook the outside on all sides.
– You can change the ingredients and adapt this recipe using the same method easily. In Jerusalem in the Arab quarter we ate juicy delicious lamb burgers made from lamb which was minced with just a bunch of parsley and two cloves of garlic left in their skins.
– Add toasted ground cumin seeds to this recipe to give it an earthy flavour. Toast the seeds in a dry pan until fragrant (use a low heat), grind in a mortar and pestle or whizz in a grinder and add to the lamb and mint mixture.
– You can vary the herbs in this recipe using thyme leaves, a little rosemary or a quarter bunch of basil instead of mint.
– If you wish you can add a tablespoon of your favourite curry paste to the meat mixture. Or add it instead to the yogurt that you serve with the lamb.
– Serve the burgers with a drizzle of our Tangy Buttermilk Mint Dressing
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