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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.

Ingredients

  • 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

Method

  • 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.

Pierce Slaney
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