Spiced lamb burgers
Prep:
10 mins
Cook:
15 mins
For the tomato chutney
6 ripe plum tomatoes, chopped
1/2 red onion, chopped
50g soft brown sugar
1/2 tsp dried red chilli flakes
3 tbsp white wine vinegar
Pinches ground cinnamon
For the lamb burgers
450g minced lamb
50g fresh breadcrumbs
2 tbsp grated parmesan
1/2 tsp ground coriander
1/2 tsp ground cumin
1 red onion, peeled, finely chopped
1 egg
2 tsp coriander
Flour, for dusting
1-2 tbsp olive oil
To serve
Small bread rolls
Mayonnaise
Sliced tomatoes
Lettuce
Making the chutney: Heat a non-reactive saucepan and pour in all the tomato chutney ingredients. Bring to the boil. Lower the heat and let it simmer until the vegetables are tender and the mixture becomes thick and gooey, which should take about 20 to 30 minutes. Turn off the heat and set aside to cool down.
Heat the oven to 180°C.
Making the burgers: In a large bowl, mix together all the burger ingredients, minus the flour and the oil, until well combined. Dust your hands with flour and shape golf ball-sized amounts into patties.
Pour the oil into a large frying pan and heat until it starts smoking. Place the patties into the pan and brown them on each side for 1 or 2 minutes. Move the burgers to a baking tray and put them in the oven for about 10 to 12 minutes. They are ready when the meat is cooked through and the juices run clear when pierced with a skewer.
Put each burger over the base of a bread roll and top with mayonnaise, sliced tomatoes, lettuce and a very small amount of tomato chutney. Cover with the top of the bread roll and serve.
Serves
6-8
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Vegetables, Lamb
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Grilling, Quick Meals
Level of Difficulty
Easy
