Minted Lamb Burgers Recipe
There is something about the combination of lamb and mint which is transcendent, making the whole greater than either in isolation. These are great in a bun, or served with salad as pictured below. Also great for a barbecue.
The cooked burgers can be frozen for a later date; if doing so ensure they are thoroughly defrosted before reheating, and piping hot when served.
Makes 4
Ingredients
- 16oz / 450g lamb mince
- 1oz / 30g fresh mint
- 1oz / 30g spring onions
- 2 garlic cloves
- 2 tsp / 10ml paprika
- 2oz / 55g wholemeal breadcrumbs
- a pinch of salt
- a pinch of ground black pepper
Method
- Finely chop the mint, spring onions, and garlic, using a food processor if desired. Mix thoroughly with the mince, paprika, breadcrumbs and seasoning. Separate the mixture into four parts, and form into patties. Use a burger press if you have one.
- Preheat the oven to 200°C / 400°F / Gas Mark 6. Place the patties carefully on a grill tray. Cook for about 20 minutes, turning the burgers over after 10 minutes or so. Serve hot.
Nutrition
| Nutrition Information* | ||
|---|---|---|
| Per 100g | Per serving (147g) | |
| Energy (kj) | 1010 | 1486 |
| Calories (kcal) | 242 | 357 |
| Protein (g) | 17.8 | 26.3 |
| Carbohydrate (g) | 7.2 | 10.7 |
| of which sugars (g) | 0.7 | 1.0 |
| Fat (g) | 15.6 | 23.0 |
| of which saturates (g) | 7.9 | 11.6 |
| Fibre (g) | 1.2 | 1.8 |
| Sodium (g) | 0.18 | 0.27 |
| * Approximate nutritional values based on average values in ingredients | ||