Kevin's Open-Faced BBQ Lamb Burger

As the weather gets better so does our need to get out of the kitchen and into the garden. Kevin has some great barbeque ideas.

Ingredients


  • 1kg minced lamb
  • 1 red onion (finely chopped)
  • 1 tblsp vegetable oil
  • 1 heaped teaspoon ground coriander
  • 1 heaped teaspoon ground cinnamon
  • 1 egg
  • a good handful of parmesan cheese (freshly grated)
  • dollop of dijon mustard
  • 2 slices of french baguette toasted
  • for the relish (optional)
  • 200 g tomatoes (chopped)
  • 100 ml white wine
  • 50g white sugar
  • chopped chilli (to taste)
  • 3-4 allspice berries (crushed)

Method

  1. Heat the vegetable oil in a small frying pan. Add in the red onion and fry gently until softened, stirring often, around 5 minutes.
  2. In a large bowl, mix together the minced lamb, fried onion, cumin, coriander and cinnamon with your hands.
  3. Break in the egg and mix in, adding in the Parmesan and the Dijon mustard and mixing well.
  4. Shape the mince mixture into 6 even-sized patties using a cling film-lined jar lid or dish to get the shape.
  5. Chill the burgers until firm, around 2-3 hours. The burgers won't keep chilled for longer than 12 hours but can be frozen.
  6. While the burgers are chilling, make the relish. Place the tomatoes, white wine, vinegar, sugar, chilli and allspice in a heavy-based saucepan.
  7. Bring to the boil, and then reduce the heat and simmer, stirring now and then, until reduced and thickened to a jam-like consistency, around 20 minutes.
  8. Set aside to cool.
  9. Grill or fry the chilled burgers until cooked to taste.
  10. Serve the burgers in lightly toasted white buns, with layers of lettuce, tomato and sliced gherkin, with the tomato relish.




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