A great spicy lamb burger

Who doesn’t love a burger? Especially when it’s a great spicy lamb burger! This recipe is a nudge to that will take your burger night to new heights as it’s perfect and juicy every time.

There’s no denying that when it comes to burgers, there are endless options, but if you love lamb, this one fits the bill.

I like mincing my own lamb as it adds a freshness that can’t be found in bought mince. But if you don’t have a mincer (or the time and patience, try to head to a local butcher for meat that’s freshly minced, not sitting in a plastic container for days on a supermarket shelf.

For me, the flavours in this are fantastic. I love how versatile lamb is especially when, spiced up with some Middle Eastern flavours and a little chilli. You could also use this combination with chicken, beef or even veggies and chick peas! The kick of the chilli works wonderfully and you can’t go wrong with the subtle crunch of toasted pine nuts.

The one pictured is served in a brioche bun with some yummy grated beetroot, harissa mayonnaise and fresh leafy greens salad.

It’s the perfect burger night meal, especially when served up with my home-made herbed oven fries.

Spicy lamb burger

Recipe by Marti CuattCourse: Burgers, Dinner, Featured, Lamb, RecipeDifficulty: Easy

Makes

4

burgers

Prep time

10

minutes

Cooking time

10

minutes

Resting time

10

minutes

Just a yummy burger that’s perfect for a casual weekend dinner

You will need

• 500 grams minced lamb

• 1/2 red onion, finely chopped

• 3 tbsp pine nuts, toasted

• 1/4 cup fresh bread crumbs

• 1 teaspoon dried oregano

• 2 tsp sumac

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp ground coriander

• 1/2 tsp cumin

• 1/2 tsp sea salt

• Ground black pepper

• 1/2 tsp chilli flakes (optional)

• 1 egg white

• Olive oil, for shallow frying

• To serve

• 4 buns of your choice

• Salad of your choice

• Sauces, cheese and condiments of your choice

Here’s what to do

• Place all ingredients together in a large bowl. Mix with your hands or a spoon until combined.
• Form the burger patties. Divide mixture into 6x 100 gram balls and press into a crumpet ring or just flatten with your hand.
• Set aside in the fridge until ready to cook.
• When the patties have rested at least 30 minutes, remove from the fridge.
• Heat a little olive oil in a frying pan and add burgers. Fry for 3-4 minutes.
• Flip and cook the other side. Remove and place on a plate, ready for serving.
• To Serve
• Slice each bun in half and butter each side.
• Place one burger on each bun and top with sauces, salad and cheese of your choice.
• Serve and Enjoy.

Tips and tricks

• Add some crumbled fetta cheese to the burgers for a little saltiness and extra juiciness.
• Mix a teaspoon of fiery harissa paste into about 2 tbsp good quality mayonnaise with a squeeze of lemon for a yummy topping.