These lamb burgers are rich and flavoursome.
Ingredients
- 400g minced Comeragh Mountain lamb
- 1 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red chili, deseeded and finely chopped
- A handful of fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp ground cardamom
- Salt & freshly ground black pepper
For the Dressing:
- 150g mayonnaise
- 1 dessert spoon gochujang paste
- A little squeeze of lemon juice
To Serve:
- 4 blaas (soft white floury buns)
- Mixed salad leaves
Method
1. In a large bowl, combine all burger ingredients. Mix well, then divide into 4 equal portions. Shape into patties and chill if not cooking immediately.
2. Mix mayonnaise, gochujang dressing, and a little lemon juice in a small bowl. Chill until needed.
3. Heat a little oil in a large frying pan over medium-high heat. Once hot, add the burgers. Cook for 4–5 minutes per side, or until cooked through. Remove from heat and keep warm.
4. Split the blaas in half. Spread dressing on both sides, layer in mixed leaves, and place the hot lamb burger on top. Serve immediately.
