Burgers are delicious all year round. However, on a BBQ they have that unique smoky flavour that enhances the overall taste. Quick and easy to make for a mid-week supper, informal friends or family gathering, add this recipe to your repertoire. Lamb and mint have a great affinity.
I have added fresh mint for a subtle, but balanced effect. To prevent them from sticking to the grill rack, coat sparingly with rape- seed oil. This will also help to stop the burgers from burning on the outside before becoming completely cooked inside. I like to serve them in pita bread spread with hummus for a slightly Mediterranean touch.
1kg minced lamb
4 tablespoons fresh mint- roughly chopped
2 teaspoons crushed coriander seeds/ground coriander
1 onion – peeled and finely chopped
2 teaspoons lemon juice
1 tablespoon wholemeal breadcrumbs
Salt and pepper – to taste Coating: Rapeseed oil
8 mini pita-bread pockets – cut open
Baby gem lettuce leaves
8 cherry tomatoes- sliced
3 pickled cucumbers – sliced
Garnish: Lemon wedges and sprigs of fresh mint.
1. Mix all the ingredients together either by hand or gently in the food processor. If using the food processor use the pulse button to ensure the not to overwork the mixture as some texture is the desired consistency.
2. Divide and shape into 8 equal portions and place on a plate lined with baking parchment paper.
3. Place at the bottom of the fridge covered with cling for 1 hour to rest.
4. Brush with rapeseed oil.
5. Pre-heat the grill or light a BBQ.
6. Cook over a medium heat for 8-10 on each side.
7. Toast the pita bread either under the grill or on the BBQ for two minutes.
8. Spread a thin layer of hummus inside the baby gem lettuce. Top with slices of pickled cucumbers and sliced tomato. Insert all of this into the toasted pita bread. Add the cooked burger. [divider]
Serve the stylish way: garnish with sprigs of mint and wedges of lemon.[divider]