Minted Lamb Burgers
When we were growing up, the options for mince were beef, beef or beef. And so it’s no surprise that beef is our ‘go-to’ version of mince!
But since raising our own livestock, we’ve realised the value in choosing different types of red meat (even minced) – both for flavour variation and the different nutritional profiles.
And so our first venture outside the known world of beef mince was lamb mince. We had a little encouragement to do this from one of our lovely customers, and since then, we haven’t looked back!
Although there is a distinctive difference in the aroma and taste, it’s entirely possible to interchange beef and lamb mince.
But for this recipe, we wanted to be true to our word, and give lamb mince our undivided attention. And besides, lamb pairs so beautifully with mint …
Our verdict? We’re hooked! This recipe is quick, tasty and best of all … child – friendly. The only mistake we made when testing this recipe was not accounting for requests for 2nds and 3rds ☺
Simple Minted Lamb Burgers
- 500g lamb mince
- 3 cloves garlic
- 1/4 cup semi-dried tomatoes (or olives)
- 1 cup mint leaves, roughly chopped
- 3 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 100g feta, cut into thin slices
- 2 tomatoes, sliced
- 2 lebanese cucumbers, sliced
- Sourdough bread, lightly toasted
1. Place garlic, semi-dried tomatoes, mint, sauce and juice into a medium-sized glass jug or food processor. Using a hand blender (or simply process) whizz for several seconds til well chopped.
2. Transfer mixture to a large mixing bowl.
3. Add lamb mince. Don’t season, as mixture is likely to be salty from the semi-dried tomatoes or olives. Without overmixing, stir til just combined. Form 8 small patties (flatter is better).
4. Heat 2 tbsp oil in a large frypan over medium – high heat, and warm frypan for at least 5 minutes.
5. Lower heat to medium – low. Cooking in batches so not to crowd the pan, add the patties and cook for 2-3 minutes on each side.
6. Remove and pat gently with paper towel.
7. Serve on sourdough toast with a slice of feta, tomato and cucumber.
Makes: 8 lamb patties
* Based on a recipe from taste.com.au
We’d love to hear if you make these burgers, and what your family thinks of them!
Alternatively, have you got a cut of meat that you’d like us to use as part of next months feature recipe? Let us know, and we’ll do our best to produce something simple and tasty!