Recipe: Philly's Lamb Burger

MY REGULAR READERS will know I'm a fan of a good burger and it's something I make regularly at home.  We still have a few weeks for potential barbecues, so I thought I'd share my recipe for my lamb version.

It may seem like a lot of ingredients, but they all add flavour in their own way and make it more interesting than just a straight up meat patty. You can also adjust the shape for meatball dishes, too.  The fun part is getting stuck in to the mixture when all the aromas waft up your nose.

Scotch lamb is best in spring or late summer months as we come into autumn, so an ideal seasonal choice for the coming weeks. I find this general recipe works just as well with beef, pork or turkey, too. Pop into your local butcher to find out what's best at the moment.



Ingredients (serves 2):

400g Scotch lamb mince

1 tsp ground cumin

1tsp ground coriander

1tsp Sriracha sauce

1x garlic clove, grated

1x small onion, grated

2tbsp breadcrumbs

Splash of soy sauce

1tsp tomato puree

Sea salt

Black pepper

60g grated cheddar

2x brioche buns

Method:

   

   1)     Turn on your grill or light BBQ. Combine all the ingredients (bar the cheese and buns) into a large      bowl and mix thoroughly. Make sure to really pound the meat down with your fist to soften it. If          you can be bothered, fry a small piece off to check the seasoning.

    

   2)   Shape the meat into burger shapes, roughly 100g in weight.  Place on a tray and place in            fridge for 10 minutes to chill.  This can be done in advance and left in the fridge for a couple of          days.

    

   3)  Cook under a medium/high grill for 3-4 minutes each side. Allow to rest when cooked for two           minutes.  Turn the grill up as high as possible and place the cheese on top.  Flash under grill until   melted.

   4)  Assemble with whatever salad ingredients and sauce you desire.