Minted lamb burgers
Minted lamb burgers
- Preparation Time20 mins
- Cooking Time14 mins
- Serves6
- DifficultyEasy
For the burgers
1 bunch fresh mint leaves, about 100g leaves
100g pitted black olives
1/2 red onion, quartered
100g breadcrumbs
675g lamb mince
6 baps
Cucumber chilli salad, optional, recipe follows
For the cucumber chilli salad
3 shallots, finely sliced
1 large cucumber, peeled, seeded, quartered, finely sliced
2 garlic cloves, crushed, roughly chopped
2 fresh chillies, red jalapenos, seeded, finely chopped
1 tbsp finely grated ginger
4 tbsps rice vinegar
Coarse salt and freshly ground black pepper
Burgers:
1) Preheat the griddle to medium.
2) Add the mint, black olives, red onion and breadcrumbs to a food processor. Pulse until well blended.
3) In a large bowl, combine the olive mixture with the meat. Using your hands, mould the meat mixture into six burger patties and place on a hot, oiled griddle.
4) Griddle the burgers for about 7 minutes per side for medium-rare.
5) Toast the baps on the griddle and build the burgers on a toasted bap with a little cucumber chilli salad, if desired. Serve.
Chilli cucumber salad:
1) Add shallots, cucumber, garlic, ginger and chillies to a bowl and follow with rice vinegar.
1) Preheat the griddle to medium.
2) Add the mint, black olives, red onion and breadcrumbs to a food processor. Pulse until well blended.
3) In a large bowl, combine the olive mixture with the meat. Using your hands, mould the meat mixture into six burger patties and place on a hot, oiled griddle.
4) Griddle the burgers for about 7 minutes per side for medium-rare.
5) Toast the baps on the griddle and build the burgers on a toasted bap with a little cucumber chilli salad, if desired. Serve.
Chilli cucumber salad:
1) Add shallots, cucumber, garlic, ginger and chillies to a bowl and follow with rice vinegar.
2) Toss salad to coat with dressing, and season with salt and pepper, to taste.
