Lamb Burger
This item can be found within Kebab/Indian takeout joints that are all across the UK. The lamb meat mixed with the spices can create a lovely juice spicy bite that will want you going back for more.
- 110-120 grams per patty
- 1/4 small onion diced fine
- 1/4 Ts Cumin powder
- Small handful of Coriander chopped fine
- 1 Clove of garlic chopped fine/minced
- Salt & Pepper to taste
- 1 large bun
- 1 Tbs tzatziki sauce optional
- lettuce / onion / mint sauce optional
Method
Combine all in bowl apart from the sauce and the bun.
The first thing we have to do is to roll up the meat into a ball and then flatten it into circular disc shapes. Don’t roll and squeeze the ball of meat too tightly as this will make the burger tough and chewy. I would suggest to either slight oil your hands or wet them with a little water to prevent them from sticking. Then gently and quickly work the meat into shape, colder the meat the better!. And the quicker you do it the less chance the meat and fat melt due to the heat from your hands.
To get the meat into shape you can place the meat between two sheets of grease proof paper and roll it out with a pin. The meat will shrink when cooking, but remember the size of the buns. We want the meat slightly bigger than the buns . The thickness should be around 1/2 inch.
Cover and place in a fridge for a few hours if you can. 1-2 hours is fine!.
Cooking
Bring out the burger patty a few mins prior to cooking. This next method is down to what you have or like, I prefer a Grill/Griddle pan. The cooking times should be the same, as long as the juices run clear we are fine. You can cook to your won desired crust,colour and level of cooked as you wish.
To cook the lamb I would use a Griddle pan on a medium high heat. The lamb should cook quickly and take roughly 3 mins per side. But if the juices run clear then they are cooked through and its up to you how much crust you want on the meat.
I would serve with shredded lettuce , mint sauce and fresh onion.
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