Burgers on the BBQ have that uniquely smoky flavour that enhances the taste.
Quick and easy to make for a mid-week supper 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 sticking to the grill rack, coat sparingly with rapeseed oil.
I like to serve in pitta bread spread with hummus for a Mediterranean touch!
- Mix all the ingredients together either by hand or gently in the food processor. Use food processor on pulse setting, as some texture is the desired consistency.
- Divide and shape into eight equal portions and place on a plate
lined with baking parchment paper.
- Place at the bottom of the fridge, covered with cling film for1 hour to rest.
- Brush with rapeseed oil.
- Pre-heat the grill or light a BBQ.
- Cook over a medium heat for 8 to 10 minutes on each side.
- Toast the pita bread either under the grill or on the BBQ for 2 minutes.
- 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 pitta bread. Add the cooked burger.
To serve the stylish way: Garnish with sprigs of mint and wedges of lemon.
- 1kg minced lamb
- 4 tablespoons fresh mint – roughly chopped
- 2 teaspoons crushed coriander seeds /
- ground coriander
- 1 onion – peeled and finely chopped
- 2 eggs
- 2 teaspoons lemon juice
- 1 tablespoon wholemeal breadcrumbs
- Salt and pepper – to taste
- Coating: Rapeseed Oil
- 8 mini pitta bread pockets – cut open
- Baby gem lettuce leaves
- 8 Cherry tomatoes – sliced
- 3 Pickled cucumbers – sliced
- 150g hummus
Garnish: Lemon wedges and sprigs of fresh mint
Preparation time: 30 minutes, plus 1 hour chilling time, cooking time: 15 minutes, Serves: 8