Lamb makes a delicious, aromatic, full-on flavour burger. Get some Quality Assured meat from your craft butcher. It is good value, and your butcher will mince it for you. The natural yoghurt with mint goes very well with the full flavour of these burgers and helps cut through the richness of the meat.
Lamb Burger with Yoghurt and Mint dip
Author: Associated Craft Butchers of Ireland
Recipe type: Main Course
Cuisine: Irish
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
- 450g (1lb) lean lamb mince
- 1 small onion, diced
- 1 garlic clove, crushed
- 2 tbsp chopped fresh mint
- 1 tbsp chopped fresh oregano
- 1 tsp ground coriander
- 1 tbsp sweet chilli sauce(Thai Gold)
- 4 burger buns or small rolls
- good handful wild rocket leaves
- For the Dip:
- ½ small cucumber, halved and seeded
- 150g (5oz) natural yoghurt
- 1 garlic clove, crushed
- 1 tbsp chopped fresh mint, plus extra leaves to serve
- squeeze of lemon juice
- Maldon sea salt and freshly ground black pepper
- 1 lemon, cut into wedges, to garnish
Instructions
- Mix together the lamb, onion, garlic, mint, oregano, ground coriander, sweet chilli sauce and season to taste.
- Divide the mixture into four portions and shape into 2cm (¾in) thick burgers.
- Heat a griddle pan or the barbecue and cook the lamb burgers for 10-15 minutes, turning occasionally, until cooked through and well browned.
- Transfer to a plate and leave to rest for a couple of minutes.
- To make the dip, grate the cucumber and squeeze out excess liquid with your hands and place in a bowl.
- Mix in the yoghurt, garlic and mint.
- Add some salt and a squeeze of lemon juice.
- Warm the burger buns or rolls on the griddle pan or barbecue.
- Serve the lamb burgers in the warm burger buns topped with the rocket, mint leaves and a good dollop of the yoghurt and mint dip.
- Arrange on warmed serving plates and garnish with the lemon wedges to serve