Spicy lamb burger with balsamic tomato relish
This Recipe Will do 8-10 burger however you could always freeze some for a rainy day. Just remember to defrost completely.
- 1kg/2¼lb minced lamb (it’s best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
- 300g Dried Cous cous
- 2 garlic cloves, crushed
- 1 medium onion, finely chopped
- 1 red chilli, de-seeded and finely chopped
- ¼ tsp ground turmeric
- 1 tsp coriander ground
- 1 tsp cumin ground
- flaked sea salt and freshly ground black pepper
- oil, for brushing
- 8-10 crusty baps
- A Jar of tomato chilli relish
- Place the minced lamb in a large mixing bowl and add the garlic, onion, Balsamic tomato chutney, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined.
- The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture. Add the Cous cous at this stage dried its best to keep it dried as it will soak up the juices and keep it moist.
- Divide and shape the mixture into 8-10 burgers about 1-2 cm think. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
- Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They’re ideal made the day before cooking.
- To prevent the burgers from sticking, brush with a little oil in the pan for about 5-6 minutes each side.
- To serve the burgers, I would top it with a little more Tomato Chill Chutney and a base of rocket lettuce with some nice sweet potato wedges.