Lamb Burger
Succulent lamb burgers wedged in a bun with cheese, and fresh ingredients are just heaven.
If I could, I would eat burgers almost every week. Life however dictates the diet and moderation is key. I experimented with making my burgers recently because I wanted to add more flavour to my meat. The store-bought patties are great but my palette is quite strong and I quite enjoy biting into chili and the taste of herbs.
I’m going to add an air fryer cooking time because they’re so simple and quick to make in there. If you don’t have an air fryer, that’s okay too. You’ll have to put them in the oven with a dish of water to keep them juicy.
Ingredients
500 g ground lamb mince
1/2 bunch of mint
1/4 bunch coriander
4-6 garlic cloves, diced
1 red onion, chopped finely
6 chilies, diced very finely
1 tbsp oil
1 tsp jeera powder
1 tsp garam masala
salt to taste
1 tsp cayenne pepper
1 tsp sumac
1 egg
1 tsp mustard
1 tsp Worcester sauce
Method
Blend all of the ingredients, except the oil, in a blender for 30 seconds. You can also mix this with your hand but I find that the food processor makes the rolling of the patty easier.
Use 1/4 cup and fashion a round patty from there.
In the air fryer, you want to brush the top of the patty and the base with your oil. Air fry for 12-15 minutes at 180 degrees. Flip the burgers at 7 minutes and brush with oil.
If you're using an oven, pop a small dish of water at the bottom and in a large tray, place the patty on a metal rack and brush it with oil. Same as you would if you were cooking it in the air fryer. Bake for 15-20 minutes at 180 degrees. You’ll want to flip the burgers halfway and brush them with oil.
Enjoy on a grilled bun with all the toppings or topped with avo, bunless with a side salad.
